It's Pomegranate Season!
Updated: Oct 5
Some people get excited when pumpkin season arrives. Me? I get excited when it's pomegranate season! There is something about cutting open a fresh pomegranate and revealing those beautiful, jewel-like ruby arils that feels like fall. Sweet, tart, juicy, and slightly crunchy, pomegranates add incredible flavor, color, and texture to everything from salads and appetizers to cocktails and savory main dishes.
Pomegranates have been cultivated for thousands of years and across cultures have come to symbolize abundance, prosperity, fertility, and good fortune. They are also packed with polyphenol antioxidants and provide nutrients including vitamins C and K.
One Fruit, So Many Possibilities When It's Pomegranate Season
One of the things I love most about pomegranate is how many ways we ca
n use them. Pomegranate arils add little bursts of sweet-tart flavor and crunch. Pomegranate juice is wonderful in vinaigrettes, marinades, sauces, and cocktails. And pomegranate molasses, made by reducing pomegranate juice into a thick, intensely flavored syrup, adds a wonderful sweet-tart tanginess to both sweet and savory dishes.
During pomegranate season, I use them in everything from a Pomegranate Spritzer and Pomegranate Za’atar Flatbread to a Harvest Salad with Pomegranate Vinaigrette. But one of my favorite ways to celebrate the season is my Pomegranate & Mint Baked Salmon with Honey.
Pomegranate & Mint Baked Salmon with Honey
Salmon is such a wonderful canvas for bold flavors, and pomegranate is a natural pairing. The sweet-tart flavor balances the richness of the salmon, while fresh mint adds brightness and freshness. I season the salmon with SPICE + LEAF Salmon Spice Blend, adding layers of herbs and spices that complement the fish without overpowering it. Pomegranate molasses, juice, and honey create a delicious sweet-tart glaze, while fresh pomegranate arils add pops of flavor, texture, and gorgeous color. A sprinkle of fresh mint brings everything together. The result is a beautiful dish that looks impressive enough for entertaining but is simple enough for a weeknight dinner.
Pomegranate & Mint Baked Salmon
By Debbie Kornberg
Serves 4
Ingredients
1½ pounds salmon, skin removed
1 Tbsp. SPICE + LEAF Salmon Spice Blend
¼ tsp. sea salt
8 garlic cloves, chopped
¼ cup pomegranate juice
¼ cup honey
4 Tbsp. pomegranate molasses
2 Tbsp. soy sauce (Tamari or Coconut Aminos can also be used for dietary preferences)
¼ cup + 1 Tbsp. fresh mint, chopped, divided
½ lemon
3 Tbsp. pomegranate arils, for garnish
Cooking Instructions
Step 1: Preheat oven to 350°F.
Step 2: Place salmon in a glass baking dish. Rub the Salmon Spice Blend over the salmon and season with sea salt.
Step 3: In a bowl, combine the garlic, pomegranate molasses, pomegranate juice, soy sauce, honey, olive oil, and ¼ cup chopped mint. Whisk together well and pour the sauce over the salmon.
Step 4: Optional: Cover and refrigerate the salmon to marinate for up to 1 hour.
Step 5: Bake for approximately 15 minutes, or until the salmon reaches your desired doneness. Once removed from the oven, squeeze fresh lemon juice over the salmon and garnish with pomegranate arils and the remaining chopped mint.
So while everyone else is reaching for the pumpkin spice this fall, you might just find me filling my basket with pomegranates.
BONUS RECIPE!
Here is one more recipe because I love pomegranates so much!
Harvest Salad with Sweet Potato and a
Pomegranate Vinaigrette
By Debbie Kornberg
Serves 4
Ingredients
For the Salad
1 medium sweet potato, peeled and cut into ¼-inch pieces
1 fennel bulb, cut into ¼-inch pieces
3 Tbsp. SPICE + LEAF Olive Oil
½ tsp. sea salt
1 tsp. SPICE + LEAF Ras El Hanout
3–4 cups spring mix greens
1 cucumber, chopped
½ apple, thinly sliced or slivered
1 avocado, chopped
3 oz. goat cheese, crumbled
¼ cup pistachios
¼ cup pomegranate arils
For the Pomegranate Vinaigrette
1 garlic clove
¼ cup vegetable oil
3 Tbsp. pomegranate juice
¼ cup honey
Cooking Instructions
Step 1: Preheat oven to 450°F. Line a baking sheet with parchment paper.
Step 2: Place the chopped sweet potato and fennel in a large bowl. Add the olive oil, sea salt, and Ras El Hanout and toss until evenly coated.
Step 3: Spread the vegetables in a single layer on the prepared baking sheet. Roast for approximately 15–20 minutes, or until tender and lightly browned. Remove from the oven and allow to cool slightly.
Step 4: To prepare the vinaigrette, add the garlic clove to a food processor and mince. Add the vegetable oil, balsamic, pomegranate juice, and honey. Blend until well combined and emulsified.
Step 5: To assemble the salad, place the spring mix in a large serving bowl. Add the roasted sweet potato and fennel, cucumber, and apple.
Step 6: Add enough pomegranate vinaigrette to lightly dress the salad and gently toss. You may not need all of the dressing.
Step 7: Top with the avocado and crumbled goat cheese. Sprinkle with pistachios and pomegranate (arils) seeds. Drizzle with a little additional vinaigrette, if desired, and serve.
