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Pomegranate & Horseradish Salmon

Ingredients

Scale

FOR THE MARINADE

  • 1 cups of creamy mayonnaise
  • 1 bottle red/white horseradish
  • 4 TBS honey
  • 4 TBS Worcestershire sauce
  • 1 lemon -Juice and zest

FOR THE FISH

  • 4.5 lbs/2Kg of salmon – bones removed skin on
  • Coarse Salt & Black Pepper
  • Seeds of 1 pomegranate (1 cup)
  • Garnish with chives
  • White and black sesame seeds to garnish

Instructions

For the marinade — Squeeze all liquid out of the horseradish. Combine the dry horseradish with mayonnaise, honey, Worcestershire sauce, lemon juice, and zest. Stir together and set aside.

Preheat oven to BROIL/GRILL

Line a baking sheet with foil (no shiny side up) & spray with olive oil spray.

Place 1/3 of the marinade on the foil under the fish. Place the salmon on top of the sauce skin side down. Place the remaining half of the sauce on top of the fish. Generously season the salmon with salt & pepper.

Broil fish on the middle rack of the oven until well browned (approximately 8 minutes) watching carefully so it doesn’t burn. Do not turn the fish. To test readiness, pierce the fish with a fork which should slide through easily.

If not cooked completely turn the oven down to 425 F/220 C and continue baking for another 5 minutes.

Allow it to cool on a baking tray. Gently lift the foil off the baking tray & use foil to slide fish onto a serving platter.

Remove the seeds from the pomegranate. Place the seeds on top of the fish and garnish them with some fresh chives. Serve at room temperature.

SERVES 8 as MAIN / 12-16 as APPETIZER

Notes

Salmon requires no more than 10-12 minutes of cooking time. It should be slightly undercooked when finished.

Find it online: https://melissamayo.com/recipe/pomegranate-horseradish-salmon/