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Here's a Reason to Eat Fish on Thanksgiving

Posted: 11:49 AM, Nov 19, 2019
Updated: 2019-11-19 12:49:33-05

Al Anderson from Big Al's Deli made Baked Salmon with Cranberry Pomegranate Glaze. Big Al's Deli is located at 1828 4th Ave North, Nashville, TN 37208. For more information call (615) 242-8118.

CRANBERRY JALAPENO POMEGRANATE SALMON

Citrus Marinade:
1 cup vegetable oil
1/2 cup balsamic vinegar
4 ounces orange juice
1 teaspoon salt
1 tablespoon cayenne pepper
1 teaspoon thyme
1 teaspoon rosemary
2 ounces minced garlic
3 ounces fresh cilantro
3 ounces fresh Italian parsley
4 6 ounce salmon patties

Combine all ingredients together in a non-reactive bowl and mix together. Place salmon fillets in the marinade and marinate for 8 to 24 hours.

Cranberry Jalapeno Pomegranate Sauce:
3 cups of orange juice
1 pomegranate- seeded
2 cups fresh cranberries
2 minced jalapenos
2 cups 10x powdered sugar
3 ounces orange juice
2 tablespoons cornstarch

In a medium saucepan add the 3 cups of orange juice, pomegranate, jalapenos, cranberries and powdered sugar. Bring to a boil and let boil until the cranberries pop.
Mix the orange juice and cornstarch together and mix into the pot. Sauce will thicken in one minute.

Cook salmon in a preheated 350 degree oven for 7 minutes. Place salmon on a plate and ladle the sauce over the salmon and enjoy.

A Big Al's recipe.