Easy Grilled Salmon with Pomegranate Vinaigrette Recipe

Grilled Salmon with Pomegranate Vinaigrette
Easy Grilled Salmon with Pomegranate Vinaigrette. © 2009 Barbara Rolek licensed to About.com, Inc.
  • 25 mins
  • Prep: 10 mins,
  • Cook: 15 mins
  • Yield: 4 servings Grilled Salmon
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The pomegranate vinaigrette serves a dual purpose in this easy grilled salmon dish. It is a marinade and a dressing that is drizzled over the finished dish, which can be eaten as an entree or over lettuce for a main-course salad. Eastern Europeans are extremely fond of salmon and pomegranate, a fruit they inherited from their Middle Eastern and Mediterranean neighbors, and which some Eastern European regions cultivate.

Here's a larger image of grilled salmon with pomegranate vinaigrette.

Makes 4 servings of Easy Grilled Salmon with Pomegranate Vinaigrette

Here are two more recipes using this pomegranate vinaigrette:

What You'll Need

  • Pomegranate Vinaigrette:
  • 1/2 cup fresh or bottled
  • pomegranate juice
  • 1/4 cup red-wine vinegar
  • 2 tablespoons honey
  • 1/2 cup olive oil (not extra-virgin) or sunflower oil
  • Salt and pepper
  • Pomegranate seeds, for garnish
  • 1 tablespoon chopped chives, for garnish
  • Salmon:
  • 4 (4- to 6-ounce) boneless, skinless salmon fillets, patted dry
  • Romaine lettuce (optional)

How to Make It

  1. To make the pomegranate vinaigrette: In a medium bowl, mix the pomegranate juice, vinegar and honey, and let sit for 10 minutes. Whisk in the oil and adjust the seasonings. Mix in pomegranate seeds and chives, if using. Refrigerate until ready to serve. Stir thoroughly before using.
     
  2. Remove 1/2 cup of the pomegranate vinaigrette to another container and refrigerate.
     
  3. Season salmon fillets with salt and pepper, if desired. Lay them in a 13x9-inch glass or ceramic pan and pour over remaining vinaigrette. Turn fillets to coat with vinaigrette. Cover with plastic wrap and refrigerate for at least 20 minutes but no longer than 3 hours.
     
  1. Meanwhile, heat a large, indoor tabletop grill or outdoor grill. Place salmon on the hot grill, cover and cook for 1 minutes. Give fillets a quarter turn to get crosshatch grill marks and continue to cook for 3-4 more minutes or until salmon is done to your liking. Usually it takes 5 minutes per 1/2" of thickness. Discard vinaigrette used for marinating.
     
  2. Serve with or without greens, drizzling reserved vinaigrette over the fillets and garnishing with pomegranate seeds and chives, if desired.