February 12, 2011

Pan-Fried Salmon with Pomegranate-Orange Sauce

This meal is perfect for a Valentine's Day dinner. Not only is it healthy but it is simple, quick and very tasty. Oh, and it contains four aphrodisiacs: Salmon, pomegranate, orange (citrus) and lettuce! The pomegranate-orange sauce is sweet and compliments the salmon very well. I also made a dill-mustard sauce for some variety for my husband (recipe follows). My family loved both sauces but my daughter preferred the pomegranate-orange sauce and my husband preferred the dill-mustard sauce. I was very partial to the pomegranate-orange sauce. YUM!

Printable Recipe


  • 1 lb salmon fillets
  • 3 tbsp olive oil, divided
  • Salt, to taste
  • Pepper, to taste
Pomegranate-Orange Sauce

  • 1 1/2 c juice from fresh pomegranates, about 3 to 4 pomegranates
  • 1 large orange, freshly-squeezed
  • 3 tbsp corn starch
  • 3/4 c sugar

Drizzle 2 tbsp of the olive oil over the salmon and season with salt and pepper. Set aside for 10 minutes.

Meanwhile, prepare the pomegranate-orange sauce. Sift together the corn starch and sugar in a small bowl. Pour the pomegranate juice and orange juice in a medium sauce pan. Gradually whisk the corn starch mixture into the juice mixtures until well combined. Heat over medium heat and bring to just a boil, stirring occasionally. Turn down the heat to low and allow to simmer until ready to use.

In a large skillet, heat 1 tbsp of the olive oil over medium-high heat. Add the salmon and cook for 4 to 5 minutes on each side, until cooked to desired doneness.

Place the salmon over a bed of lettuce and pour the pomegranate-orange sauce over all. Garnish with pomegranate seeds.


Madelyn's Rating:
"Two thumbs and two toes up!"

Dill-Mustard Sauce Ingredients:

  • 3 tbsp hot and spicy mustard
  • 1 tbsp sugar
  • 1 tbsp champagne wine vinegar
  • 1 tbsp fresh dill, chopped (I used 1 tsp dried dill weed)
  • Salt, to taste
  • Pepper, to taste


Whisk all of the ingredients together in a small bowl.


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