The balance of sweet and tangy flavors coat salmon fillets, infusing them with a delicate brightness from the cinnamon. This simple recipe features a mixture of fresh orange juice and zest, deliciously complemented by pomegranate and agave. Half of this cinnamon-orange-pomegranate blend acts as a marinade, while the other half simmers into a thick sauce to driz zle over the fish fillets as they come out of the oven. Now, if you have diabetes or just watching your sugar intake, you might not feel like drizzling the thick sauce on the cooked fillets-your preference, as always eat in moderation. This easy salmon entree best served with healthy side dishes such as roasted vegetables, sweet potatoes, brown rice, or quinoa.
Note on Agave, this sweetener contains less glucose and so has a lower glycemic index (GI) value than table sugar. This means the body absorbs agave more slowly into the bloodstream and does not cause such a rapid spike in insulin.
3 tablespoons olive oil, divided
1 teaspoon kosher salt, divided
1 (1-pound) salmon fillet
1/4 cup pomegranate syrup or vinegar
1/4 cup Agave nectar
1 teaspoon orange zest
2 tablespoons fresh orange juice
1 tablespoon ground Nirmala's Kitchen Ceylon Cinnamon
1 teaspoon ground Nirmala's Kitchen Ginger
1 garlic clove, minced
Place salmon fillet in a shallow dish. Drizzle two tablespoons olive oil and ½ teaspoon of salt evenly over salmon fillet; set aside.
Whisk together the pomegranate vinegar, agave, orange zest and juice, cinnamon, ginger, garlic, and remaining ½ teaspoon salt in a small bowl.
Pour half of the cinnamon-orange-pomegranate vinegar mixture over the salmon and let stand for 15 minutes.
Place the remaining half of the maple-pomegranate mixture in a small saucepan over low heat; simmer until thickened slightly, about 5 minutes.
Coat a rimmed baking sheet with remaining one tablespoon olive oil; transfer fish to pan.
Broil 8 minutes or until fish flakes easily when tested with a fork. Drizzle reduced sauce over salmon; serve immediately.