Sweet-and-sour combinations work beautifully with salmon. The onions caramelize and contribute a sweet counterpoint to the vinegar. Another quick and delicious dish, one pan and one step!
Ingredients
1 (3 ½ lb) side salmon, no skin, no bones, trimmed
1 lg red onion, sliced very thin
¼ cup olive oil
1 cup pomegranate juice
¼ cup unfiltered apple cider vinegar
2 Tbsp tomato paste
Salt and pepper to taste
1 tsp turmeric
1 cup pomegranate seeds (optional)
Method
Preheat the oven to 220°C.
Place the salmon in a pan just large enough to accommodate the fish in one layer.
Scatter the onions on top and on the sides of the fish.
Mix the oil, juice, vinegar, tomato paste, salt, pepper, and turmeric in a bowl, and pour over the fish.
Cook about 20 minutes, or a tiny bit more until the fish flakes easily and the liquid thickens.
