Sweet-and-sour combinations are a great Sephardi favorite, and work beautifully with this salmon with pomegranate sauce. The onions caramelize and contribute a sweet counterpoint to the vinegar. Another quick and delicious dish, just the way I like it—one pan, one step.
I hope you think of pomegranate juice more often when you cook, not just this salmon in pomegranate sauce. Of course I mean pure pomegranate juice: Unsweetened, undiluted.
- 1 whole side salmon, no skin, no bones, about 3½ pounds, trimmed, or other thick-flesh fish, such as bass
- 1 large red onion, sliced very thin (use the food processor)
- ¼ cup olive oil
- 1 cup unsweetened pomegranate juice
- ¼ cup unfiltered apple cider vinegar
- 2 tablespoons tomato paste
- Salt and pepper to taste
- 1 teaspoon turmeric
Preheat the oven to 425°F. 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 liquids thicken. Serve hot or at room temperature. Makes 8 main course servings or a dozen or more first course servings.