I was pleasantly surprised when I found out the potted chives I bought a few months ago were still alive, and not only alive but strikingly green and vibrant despite having lived in total oblivion in my backyard, under an umbrella where rainwater can’t even reach them.
I call that a small miracle, if not a big one considering the total absence of care and the summer heat. I think they were meant to stay alive just so they would go in this salmon recipe.
I fell in love with pomegranate molasses a while back when I used it in ice cream and fruit salad. I’ve been meaning to try it in a savory dish because I’ve known all along that it would make fish, chicken, and beef taste out of this world.
Fish has especially been on my mind for that experiment but for some reason, I’ve been faithful to my old recipes and have only recently given it a go.
Pomegranate molasses is a perfect match to salmon, bringing much fruitiness and a lovely brown crust that looks and tastes very refined. The chives give just enough savory contrast.
Lessons learned:
1. Chive is a wonderful maintenance-free plant.
2. Salmon plus pomegranate molasses plus chives equals a very happy dinner.
Grilled Salmon with Pomegranate Molasses Recipe
4 servings
Ingredients:
- 1 pound salmon fillet
- Sea salt and freshly ground pepper
- 3 tablespoons pomegranate molasses
- 2 tablespoons minced chives
- 1 tablespoon olive oil
- 1/2 tablespoon lemon juice
Directions:
Step 1: Preheat the grill to medium-high heat.
Step 2: Season the salmon with salt and pepper.
Step 3: Whisk together the pomegranate molasses, chives, olive oil, and lemon juice to obtain a well-combined marinade. Place the salmon in a shallow dish and pour the marinade over it. Turn to coat the other side.
Step 4: Grill the salmon until flaky and browned, 5 to 7 minutes per side.
Step 5: Serve immediately with summer vegetables or a salad.
