PAMAgranate Barbecued Salmon
Thursday, 10 December 2009
Here’s another option for cooking with PAMA Pomegranate Liqueur. The recipe also calls for pomegranate molasses (also called pomegranate syrup), which can be purchased online at The Spice House.
This recipe features PAMA Pomegranate Liqueur in a tasty glaze for salmon. For more recipes, visit www.pamaliqueur.com.
At a glance
2 cups ketchup
2/3 cup PAMA Pomegranate Liquer
5 tablespoons pomegranate molasses
¼ cup cranberry juice
½ cup brown sugar
1 teaspoon minced fresh garlic
1 tablespoon apple cider vinegar
1 tablespoon Worcestershire sauce
1/8 teaspoon cayenne pepper
2 ½ to 3 pound salmon filet, about 1 inch thick
Salt and pepper to taste
Mix all ingredients except the salmon in a small saucepan over medium heat and stir until the sugar dissolves. When the mixture boils, reduce heat and simmer for 20 minutes, stirring often. Remove from heat and cool completely.
Prepare a grill or broiler: set on high. If using a grill, brush a rack with oil. Brush the flesh side of the salmon with oil, sprinkle with salt and pepper. Place the filet, skin side down, on the grill or on a rack under the broiler about 4 inches from the heat. Grill for five minutes. Brush with the barbecue sauce, and cook an additional 2-3 minutes.
Serve the salmon drizzled with the barbecue sauce as desired.
Heat scale: mild