Baked salmon with pomegranate molasses glaze

Served with an Armenian rice pilaf

Published originally on my blog on 15 December 2010

I'm one of those people who during the Christmas holidays wear the crazy Santa hats and red antler hair pieces and call it fashionable.
I'm one of those people who sing carols till they drop while trimming the tree and sometimes even accidentally drop on the tree while caroling.
I'm one of those people who pretend to be excited when someone offers them a hot cup of Christmas cocoa when deep down inside all they really want is a glass of Scotch.
I'm one of those people who rush out on the afternoon of December 24 to buy all the gifts they said they had already bought weeks in advance.

I'm one of those people who occasionally tell a white lie during the holidays in order to make the ones they love happy.
"No (fill in name of friend/relative here), these cookies were delicious. Nah, that tooth was already chipped anyway"
"Yes (fill in name of niece/nephew/small cousin here), of course there is a Santa Claus"
(I'm not gonna be the one shattering that illusion. Someone else will do it eventually)
"Sure (grandma, grandpa, aunt etc) I love this jacket. Who knew 70's brown-green couch fabrics were back in style"
I'm one of those people who stay up late watching Christmas movies, eating a bowlful of caramel spiced popcorn and getting all teary-eyed and hopeful and believing that human nature is kind and everything is sweets and sugar.
And then, well, you know, I switch the channel to the news and I get a slap in the face.

I'm one of those people who prepare way too much cookie dough because they secretly want to stash it for late-night secret munching.
I'm one of those people who during the holidays (and other occasions) promise their guy a full-fat meal with lots of red meat (just like S likes it) and then make them fish.
There are others like me out there, right?

We're not talking about any kind of fish here though. We're talking about the almighty salmon. It is perhaps my favorite kind of fish and paired with my other favorite kind of food, rice, that was my idea of a perfect meal. Even though I caught S off guard with the fish, he came around once he tasted it. Besides, this was a pretty, pretty, pretty good meal. Salmon with a pomegranate glaze and Armenian rice pilaf.

The salmon is first marinated in olive oil, soy sauce, lime and lemon juice and then slathered with a combination of homemade pomegranate molasses, honey, fresh ginger, garlic and lime zest. The salmon is baked in the oven on high heat and a few minutes later, you are presented with a flavorful and aromatic dish that is full of sweetness from the salmon, with zesty and tangy undertones from the marinade and a sweet sourness from the pomegranate molasses. My mouth is watering as I'm writing the words and recall the taste.

The Armenian rice pilaf was a complete and utter savory delight. Made with basmati rice and vermicelli, lots of butter and pine nuts, it had an incredibly rich, buttery, earthy flavor and a wonderfully crisp texture. The final sprinkling of fresh mint and a few pomegranate seeds elevated the dish, freshened it up and rounded up all the flavors.

This glazed salmon and Armenian rice pilaf are ideal dishes to prepare for a holiday dinner with friends or family or for a dinner for two. Accompanied by a Pinot Grigio and a green salad you'll have a festive, delicious dinner without having to slave in the kitchen for hours. Plus, with all the turkeys and hams and beef going around during the holidays, this is a rather welcomed change, don't you think?

Salmon with Pomegranate Molasses Glaze and Armenian Rice Pilaf

This salmon dish is very easy to prepare and cook. You need to marinate the fish for 1 ½ hours and then bake it in the oven for 7-8 minutes and you're done.