Kelly Wearstler loves Los Angeles caterer Lulu Powers and often hires her to prepare inventive, healthy food for events, like this citrusy tart-sweet salmon. Powers pairs it with a pilaf, a riff on a recipe she learned from her husband's Armenian family. Her book, Lulu Powers Food to Flowers: Simple, Stylish Food for Easy Entertaining, comes out next April.
More Salmon RecipesEntertaining Tips from F&W Editors
Combine the soy sauce, olive oil, lemon juice, lime juice, agave nectar, garlic, ginger, salt and white pepper in a large, shallow dish. Add the salmon fillets and turn to coat. Cover and refrigerate for 1 hour, turning a few times.
Meanwhile, in a medium bowl, whisk the pomegranate molasses with the agave nectar, soy sauce, garlic, fresh ginger and lime zest.
Preheat the broiler. Transfer the salmon fillets to a large rimmed baking sheet. Season with salt and brush with half of the glaze. Broil 4 inches from the heat for about 3 minutes, until the fillets begin to brown. Brush the fillets with the remaining glaze and broil for about 3 minutes longer, until richly glazed and the fish is just cooked through. Transfer the fillets to plates. Garnish with the edamame and pomegranate seeds and serve with Armenian Rice.
Tart and lightly sweet, this glazed salmon will go best with a white that has good acidity and its own touch of sweetness. New Zealand Pinot Gristhe same grape as Pinot Grigiotends to be made in that style, and the current vintage, 2008, is a fine one.
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