Maple and pomegranate glazed salmon
| Serves: | 6 |
Ingredients
- 1 kg Norwegian Salmon Side
- A handful Pomegranate rubies, to serve
- 1/2 orange, zested
- 4 Tbsp Butter
- 2 star anise
- 1 slice fresh ginger
- 4 tsp soya sauce
- 4 tbsp red wine vinegar
- 7 tbsp maple syrup
- 2 cups Pome Royal Pomegranate Juice
- 5 Tbsp olive oil, to drizzle
- 1/3 cup red wine vinegar
- 1/3 cup pistachio nuts, shelled and toasted
- 2 tbsp parsley, chopped
- to serve fresh mint leaves
- 1/3 cup sun-dried cranberries
- 2 oranges, peeled and segmented
- 1 Top red apples, sliced
- 2 1/2 cups green cabbage, finely shredded
Woolworths is committed to sustainability via our good business journey. Seasonal (and other) products might not always be in stock.
Cooking Instructions
- Preheat the oven to 200 °C.
- For the slaw, place the shredded cabbage, apple, orange segments, cranberries, mint leaves, parsley and pistachio nuts in a large mixing bowl.
- Toss with the wine vinegar and olive oil and set aside.
- To make the glaze, whisk the pomegranate juice, maple syrup, vinegar, soya sauce, ginger and star anise in a small bowl to blend.
- Transfer the mixture to a small saucepan and bring it to the boil.
- Reduce the heat and cook the mixture for about 5 minutes until the sauce is slightly thickened.
- Remove from the heat and stir in the butter.
- Line a big roasting tray with non-stick baking paper.
- Place the salmon in the middle of the tray and brush with half of the glaze.
- Bake the salmon for 10 minutes, then top with the orange slices, brush with the remaining glaze and bake for a further 10 minutes.
- Top the salmon with pomegranate rubies and serve warm with the festive slaw.
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