Sticky pomegranate salmon from Fress: Bold Flavors from a Jewish Kitchen (page 117) by Emma Spitzer

Where’s the full recipe - why can I only see the ingredients?

Accompaniments: Buckwheat and barberry salad with spiced pomegranate dressing

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • TrishaCP on October 23, 2021

    Simple and delicious. I agree with Yildiz100 that it makes sense to keep an eye on the sweetness level based on your preferences. I used the “Just Pomegranate Molasses” brand and the called for sugar, and I thought it was great that way.

  • Yildiz100 on April 05, 2018

    Really delicious. The shorter baking time of 8 mins was just about perfect for my 125 gram filets. I didn't time the sear phase but just flipped them when they would release from the pan but 2 mins was probably about right. Used homemade pomegranate molasses which is more sour and less sweet than a lot of commmercial brands. If using sweet commercial pom molasses I would reduce the sugar at least by half, but with my pom molasses no alterations were needed. Pom molasses seems to hold in the moisture and gives the fish a great texture.

You must Create an Account or Sign In to add a note to this book.

Reviews about this recipe

This recipe does not currently have any reviews.

You are reporting a broken online recipe link to EYB. Please confirm that you want the report submitted. Please also suggest the correct URL for this online recipe to the below textbox.