Thursday, 22 September 2011
Pomegranate molasses is a thick, sour fruit syrup, which is used widely in Middle Eastern cookery particularly in Lebanese and Iranian food, where it's added to dishes to add depth of flavour or as a dressing.
I'd been looking for pomegranate molasses for ages, but I couldn't find it, then the other day I came across with this post on my reader list.
A-ha! A homemade pomegranate molasses recipe! Really easy to make, just get yourself some good 100% pomegranate juice, sugar and lemon juice and the best part is that it keeps in the fridge for up to 6 months.
This is my first recipe with the molasses. A speedy, healthy, delicious, glazed salmon.
1 litre of 100% pomegranate juice
Juice of 1/2 lemon
1/2 cup sugar
Place all the ingredients in a sauce pot (large surface area speeds up the reduction) and simmer at a gentle boil. It took me 1 hour before it was reduced down to 1 1/2 to 1 cup or thick enough to coat the back of a spoon, but it will depend on the size of your pot. It should be a syrup consistency. Remember when it cools it will become thicker.
2 salmon fillets,
3 tbsp pomegranate molasses
Extra virgin olive oil
Lemon juice (from 1/2 a large lemon)
Salt & pepper
Put all the marinade ingredients in a bowl and mix them together.
Brush the marinade onto the fillet slices and marinate for 10-15 minutes.
Bake in a pre heated oven at 200°C for 5 minutes. Then turn the grill on and increase the temperature to 250°C and cook for another 5 minutes.
I served with some peas and roasted cauliflower.