Saturday, October 2, 2010

Grilled Hazelnut Salmon in Pomegranite Juice and Jam Recipe


This was a great opportunity for me to try this awesome Pom Juice from Ryan is a representative for this awesome product  sent me some out to try out! Amazing tasting juice and a bonus with Salmon and taste of this is so delicious! Check out the jam recipe as well on the bottom!
 Grilled Pomegranate Salmon
1 bottle of Pom (Pomegranate juice)
1lb filet of Salmon cut in pieces
4 tablespoon of Pomegranate Jam ( see recipe below)
1 tablespoons of honey
Chopped hazelnuts, walnuts or almonds

On a large sheet of aluminum foil lightly sprayed with cooking oil, place salmon on foil folding sides up. Mix pomegranate pulp, 1/2 cup of Pom juice and honey. Pour over the Salmon. Top with nuts of your choice.
On a preheated grill, cook for around 12 to 15 minutes on a hot grill.

Pomegranate Jam
5 cups pure Pom pomegranate juice or use the juice of 10 pomegranates
1 package Certo powdered pectin 3 oz
7 cups white cane sugar
18 (1/2 pint) jars, with lids and rings

Pour juice into a large pan, 6 to 8 quart. Pan should not be more than 1/3 full.

Stir in sugar.
Bring juice to a full rolling boil over high heat, stirring constantly.
Stir in Certo. Continue to stir. Bring to a full rolling boil (one that will not stir down) and boil hard for 1 minute, stirring constantly.
Remove from heat.
Skim off foam with large metal spoon. (save the foam for immediate tasting!)
Immediately ladle into hot jelly jars. Leave 1/4 inch space at top of jars. Wipe off any jelly that is on the top of jars, rims and threads. Seal with Dome lids and rings.

Immediately invert jars on towel and let stay that way for 24 hours.
Set jars upright and test for proper seal.
If you are putting jelly into other types of jars or glasses, immediately pour a thin layer of melted wax over hot jelly. Put on covers or cover with plastic wrap.
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