Laurie’s recipe called for the salmon to be marinated for a couple of hours with pomegranate molasses, garlic, honey, Aleppo peppers and wine, then pan-fried and served with the pomegranate reduction. Here wild sockeye salmon fillets with pomegranate sauce are served with cinnamon couscous and stewed beans. We loved the marriage of pomegranate and salmon, and would definitely pair these again. I wondered, though, if the reduction alone (sans marination) would be enough to top other firm-fleshed fish. Since we only used half the marinade base (molasses, garlic and honey) for the salmon, the other half we paired the next day with a fish more often found in these warmer waters — Kajiki, aka Pacific blue marlin. And limu. Stay tuned.
Catching up with some past dinners that have not been shared, this sweet and savory salmon inspiration came from dear Laurie at Mediterranean Cooking in Alaska. As I contemplated the multitude of seasonings and spices I have to use or lose soon, a lone bottle of pomegranate molasses kept calling from the dark recesses of the pantry. An ingredient I had always associated with Persian cooking, pomegranate molasses is a bright and sensuous syrup that evokes the exotic. We had only paired the deep, rich flavor of pomegranate with duck and lamb before, but the assertive flavor of salmon promised to be a fruitful match as well.