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Pomegranate Glazed Slow-Roasted Salmon with Fennel and Leeks

Emily Clifton, Nerds with Knives
  • 55 minutes
  • Serves 4

INGREDIENTS

1

center cut 1 1/2 lb. center cut piece Salmon filet

2

Fennel, bulbs

5

Garlic cloves, large

2

Leeks

1

Lemon

1 tbsp

Dijon mustard

2 tbsp

Pomegranate molasses

1

Kosher salt and freshly cracked black pepper

1 tsp

Sugar

2 tbsp

Olive oil, extra-virgin

2 tsp

Red wine vinegar