Hot Honey And Pomegranate-Glazed Salmon Recipe

We don't want to make you hungry, but salmon is easy to cook the same way. Salmon, like steak, settles in boxes. Salmon goes beyond cream and herbs and is very versatile.

– 2 tablespoons hot honey – 2 tablespoons pomegranate molasse – 2 cloves garlic, grated – 1 tablespoon orange juice – 4 tablespoons olive oil, divided – 2 teaspoons salt, divided – 2 teaspoons pepper, divided – 1 side of salmon, or 4 (6-ounce) filet – 1 (15.5-ounce can) chickpeas, drained – Juice from ½ lemon – 1 tablespoon ground cumin – 1 small yellow onion, sliced – ¼ cup finely chopped parsley – Pomegranate arils, for topping



The oven should be preheated to 425 degrees Fahrenheit. Place parchment paper on a baking sheet and set it aside. 

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Put the hot honey, molasses, garlic, orange juice, and olive oil into a small bowl and whisk them together until they are combined. 

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Salt and pepper the salmon with 1 teaspoon each. Coat salmon completely with honey mixture. 

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On the baking sheet, arrange.Remove any stray husks from the chickpeas by thoroughly washing and drying them. 

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Toss the chickpeas in a bowl with the remaining salt, pepper, onion, cumin, lemon juice, and two tablespoons of olive oil. 

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Arrange chickpeas around salmon on baking sheet. Bake until chickpeas are crispy and salmon is done, 15-20 minutes. 

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Remove from the oven and scatter the parsley over the chickpeas. To serve, garnish with pomegranate seeds.

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