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Pomegranate- glazed salmon

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Recipe Ingredients

  • ¾ cup pomegranate juice
  • ¼ cup orange juice
  • 1 cup bulgar wheat
  • 2 cups water
  • 4 pieces skinless centre-cut salmon fillet (140g each)
  • salt and pepper
  • 140g radishes
  • 5 dried apricot halves
  • 3 spring onions

Recipe Directions

  1. Preheat oven to 230°C. Line a baking tray with foil.
  2. In a small pot, heat both juices to boiling. Reduce heat to medium-low; simmer for 15 minutes or until reduced to ⅓ cup.
  3. In a large, microwave-safe bowl, mix bulgar wheat and water. Microwave on high for 10 to 12 minutes or until bulgar wheat is tender and water has been absorbed.
  4. Arrange salmon in baking tray; sprinkle with salt and freshly ground black pepper. Roast for 8 to 10 minutes or until fish turns opaque.
  5. Meanwhile, finely chop radishes, apricots and spring onions. Reserve 1 tablespoon of spring onion.
  6. Add remaining spring onion to bulgar wheat along with radishes, apricots and ⅛ teaspoon each of salt and freshly ground black pepper; stir to combine. Divide among serving plates. Top with salmon, then glaze. Garnish with reserved spring onion.


Each Serving About 1 950kJ, 37g protein, 40g carbohydrate, 18g total fat (4g saturated), 8g fibre, 89mg cholesterol, 270mg sodium.

Each Serving:

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