I love fish. Especially salmon. I prefer fish baked until just barely cooked through and many of my recipes include salmon baked with different glazes, like teriyaki or maple, or soaked in white wine and wrapped in phyllo dough. It is a very simple way to keep the moisture within the salmon, and up its flavour with the glaze.
I knew pomegranate and salmon paired well together, but I wanted to try something with a stronger, tarter glaze. When I spotted a Pomegranate-Glazed Salmon in The Breakaway Cook by Eric Gower, I knew this was exactly what I was searching for. The salmon fillets are baked with both olive oil and pomegranate molasses. Once it emerges from the oven, a lemon-maple sauce is drizzled over top. This sweet lemony accent, combined with the tart pomegranate glaze was everything I could have hoped for with my salmon. Eric suggests using chives to top the salmon, but fresh basil was a good, if not better, substitute.
I still enjoy my salmon teriyaki recipe, but found the flavours more complex here. I really enjoyed it. My mom preferred it to the maple salmon, which is more salty from the soy sauce and sweet from the maple syrup. Once she picks up a bottle of pomegranate molasses, she may make this her new go-to fish recipe. I definitely plan on making this again.
On the same day I had my flat tire, complete with 2 exploded inner tubes while trying to repair it, I had this for dinner.
Having a couple of lackluster dishes the week before, I was a bit uneasy about trying a new recipe.
But I had a hankering for fish and wanted to try it with my new favourite ingredient, pomegranate molasses. Plus, there was the bonus of roasted eggplant, with this Georgian recipe I spotted in The Cooking of the Eastern Mediterranean by Paula Wolfert.
The original recipe suggested rainbow trout, but my love for salmon won that battle.
The dish was not what I expected but it was delicious. At first, I was hoping for something with a sharp tanginess from the pomegranate molasses, but this was mellow. The pomegranate flavour was mainly in the eggplant, which sopped up the basting liquid. The salmon was nice and flakey, but not infused with much pomegranate flavour. It was there, only subtly. But once you wrapped the salmon in some pomegranate roasted eggplant, this is where you made magic. Eating the two together is where you get the merriment of the flavours, the contrast of textures and simply a great meal. It made my inner tube worries melt away…
This is another super simple show-stopper of a dish (even simpler than the sinfully delicious mushroom bourguignon) but you need a bit of advance prep. Or in my case, the 5 day miso marinade was perfect when I spotted black cod on sale but already had my meals planned for the beginning of the week. Once you buy fish, you need to cook it soon. But you can wait a bit while it marinades in miso.
This is the popular Black Cod with Miso, made famous by Nobu. I was excited to try it at home after I had it at an overpriced Toronto restaurant, since it was darn tasty. Incredibly tasty! Flaky, buttery, melt-in-your-mouth fish with a sweet and salty miso sauce. Absolutely heavenly. I knew I could recreate heaven in my kitchen, so off I went.
I ended up skipping the the step to grill the fish, and ended up baking the fish for around 20 minutes. The fish was really good but not as mouth-watering as what I had at the Spice Route. I suppose that is why you pay $23 for the teeniest piece of fish. Next time, I will try to follow the recipe a bit more closely to see if that helps lock in the juices. Don’t get me wrong, it was still delicious (and pleased even fish haters), I just know it can be better. I am salivating just thinking about the next time.