Pomegranate & Mint Baked Salmon with Honey
By Debbie Kornberg
1.5 pounds salmon (remove skin from bottom)
1 Tbsp. SPICE + LEAF Salmon Spice Blend
1/8 tsp. sea salt - optional
5 garlic cloves, chopped
1/8 cup pomegranate juice
1/8 cup honey
2 Tbsp. pomegranate molasses
1 Tbsp. soy sauce (can substitute with Tamari or Coconut Amino to make soy-free and/or gluten-free)
3 Tbsp. fresh mint, chopped, (save one Tbsp. for garnish)
1/2 lemon, juice one good squeeze over fish after cooked
3 Tbsp. pomegranate seeds, sprinkled over cooked fish for garnish
Step 1: Preheat oven to 350 degrees.
Step 2: Place salmon in glass baking dish (Pyrex recommended). Rub Salmon Spice Blend onto salmon. Add salt.
Step 3: In a bowl, combine garlic, pomegranate molasses, pomegranate juice, soy sauce, honey, olive oil & mint.
Whisk together well. Pour sauce over fish.
Step 4: Optional: Cover fish and place in the refrigerator to marinate for up to 6 hours.
Step 5: Bake for 15-20 minutes. Fish should have an internal temperature between 140 - 145 degrees. When done, squeeze lemon juice on top of fish. Garnish with pomegranate seeds and the remaining chopped mint.