Fish Glazed With Pomegranate Molasses Food

POMEGRANATE-GLAZED SALMON WITH ASPARAGUS-MINT CITRUS SALAD

Steps:

• Bring a pot of water to a boil; prepare an ice water bath. Blanch the asparagus in the boiling water, then transfer to the ice water to stop the cooking process. Drain, then cut the asparagus spears on the bias into thirds.
• Zest the orange, remove and discard the peel and cut the flesh into segments; squeeze the juice from the remaining membranes into a large bowl.
• Add the vinegar, mustard and 1 tablespoon of the olive oil to the bowl with the orange juice; whisk together. Add the orange zest and segments, asparagus, lima beans, hazelnuts, mint, parsley and scallions and toss to combine. Season with salt and pepper.
• Position an oven rack in the second position from the top and preheat the oven to broil.
• Heat a nonstick ovenproof skillet over medium-high heat. Season all sides of the salmon with salt and pepper. Add the remaining 1 teaspoon olive oil to the skillet. Place the salmon fillets in the skillet skin-side down and cook for 1 minute.
• Set aside some of the Pomegranate Glaze in a separate bowl for serving, then brush the salmon liberally with the remaining glaze, being careful not to let too much drip down as the glaze will burn and hinder the crisping of the skin. Transfer to the oven and broil until the glaze is caramelized and the internal temperature of the salmon reaches 125 degrees F, 4 to 5 minutes.
• Serve over the asparagus salad with a couple smears of the reserved glaze on the side.
• Whisk together the pomegranate juice, honey, sugar, mustard, cornstarch and some salt and pepper in a small saucepan and bring to a simmer. Simmer until thickened, about 3 minutes. Let cool.

ROAST LAMB WITH POMEGRANATE GLAZE

Steps:

• Place the lamb in an oven-proof roasting dish. Using a small sharp knife, score the fat of the lamb in a diamond pattern to help the glaze stick to it. Rub the chopped garlic into the meat and fat.
• Mix the cumin, cinnamon, salt and pepper well and use it to season the meat, then mix 2 Tbsp of the pomegranate molasses and water and pour over the meat. Cover with foil and refrigerate for 24 hours.
• Remove the meat from the fridge 1 hour before cooking. Pre-heat the oven to 160C (150C with fan). Chop the onions and scatter in the base of the roasting dish with the lamb, tucking some under the meat as well. Pour over the pomegranate juice.
• Cover the meat tightly with foil and roast for 3 hours, then remove the foil and carefully pour the meaty pomegranate juices from the tin into a large saucepan and add the other 2 Tbsp pomegranate molasses. Increase oven to 220C (200C fan), cover the lamb with foil again and continue cooking for 30 mins while you reduce the glaze.
• Add the other 2 Tbsp of pomegranate molasses to the cooking juices in the saucepan and boil over high heat until the liquid reduces and starts to get sryupy, which could take up to 30 minutes.
• Remove the lamb from the oven and remove the foil. Pour the syrupy pomegranate glaze over the lamb and onions and return to the oven for another 30 mins, uncovered, until the glaze is bubbling and just starting to char.
• Sprinkle 2/3 of the pomegranate arils over the cooked meat and serve with a herby side salad of mint, flat leaf parsley, watercress and the rest of the pomegranate arils.

POMEGRANATE MOLASSES GLAZED ROASTED CARROTS

Steps:

• Heat oven to 425 degrees. Line a rimmed baking sheet with foil or parchment paper.
• In a large bowl, combine the carrots, olive oil, salt, black pepper and Aleppo flakes. Toss well to coat.
• Spread carrots in a single layer on the prepared baking sheet.
• Roast 15 to 20 minutes or until carrots are almost tender.
• Drizzle with pomegranate molasses, stir well and roast 5 minutes more.