Oven Roasted Salmon with Pomegranate Ginger Sauce Recipe

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Like the Super Spices, vibrant pomegranate juice is especially high in antioxidants. Pair roasted salmon with a ginger-infused reduction of pomegranate juice with a touch of cider vinegar and sugar.
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  • 1 pound center-cut salmon fillet, skin removed
  • 1 tablespoon olive oil
  • 3/4 teaspoon McCormick® Thyme Leaves
  • 1/2 teaspoon McCormick® Sea Salt Grinder
  • 1 cup pomegranate juice
  • 2 tablespoons sugar
  • 2 tablespoons cider vinegar
  • 1 1/2 teaspoons McCormick® Ginger, Ground
5 mins
10 mins
1. Preheat oven to 400°F. Place salmon on foil-lined baking pan. Brush with oil. Sprinkle evenly with thyme and sea salt.

2. Bake 10 minutes or until fish flakes easily with a fork.

3. Meanwhile, mix pomegranate juice, sugar, vinegar and ginger in medium saucepan. Bring to boil on medium-high heat. Boil 8 to 10 minutes or until reduced to about 1/3 cup. Spoon sauce over salmon to serve.
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Nutrition (per serving)
Calories: 300 Calories
Fat: 16 Grams
Protein: 23 Grams
Cholesterol: 71 Milligrams
Carbohydrates: 16 Grams
Sodium: 266 Milligrams
Fiber: 0 Grams

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