Pomegranate Glazed Salmon (vegan)
Printed from Inclusive Kitchen — Pomegranate Glazed Salmon
Pomegranate Glazed Salmon is a delightful dish that takes the essence of traditional salmon and gives it a vibrant vegan twist. Instead of fish, we use marinated and grilled eggplant, which mimics the texture and heartiness of salmon while soaking up the sweet and tangy pomegranate glaze. This dish is not only visually stunning with its jewel-toned glaze but also packed with flavor, making it a perfect centerpiece for any dinner table.
Historically, pomegranates have been celebrated in various cultures for their health benefits and symbolic meanings, often representing abundance and fertility. In this recipe, the pomegranate juice is reduced to create a luscious glaze that coats the eggplant, enhancing its natural flavors. The combination of sweet, tart, and savory elements creates a dish that is both sophisticated and approachable, perfect for impressing guests or enjoying a cozy night in.
To prepare this dish, you’ll need a few simple ingredients and some basic kitchen equipment. The eggplant is marinated in a mixture of soy sauce, garlic, and ginger, allowing it to absorb all those delicious flavors before being grilled to perfection. The pomegranate glaze is made by reducing pomegranate juice with maple syrup and a splash of balsamic vinegar, resulting in a sticky, glossy finish that elevates the dish. Serve it with a side of quinoa or a fresh salad, and you have a meal that’s not only healthy but also bursting with color and taste. Just remember, if you’re serving this to guests, you might want to keep a few extra napkins on hand—this glaze is so good, it might just end up on their faces instead of their plates!
Ingredients
- 1 large eggplant
- 3 tablespoons soy sauce
- 2 cloves garlic, minced
- 1 tablespoon fresh ginger, grated
- 1 cup pomegranate juice
- 2 tablespoons maple syrup
- 1 tablespoon balsamic vinegar
- 2 tablespoons olive oil
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 0.5 cup fresh pomegranate seeds
- 0.25 cup fresh parsley, chopped
Instructions
- Begin by preparing the eggplant. Slice the eggplant into 1-inch thick rounds and place them in a large bowl.
- In a separate bowl, whisk together the soy sauce, minced garlic, grated ginger, olive oil, salt, and black pepper. Pour this marinade over the eggplant slices, ensuring they are well coated.
- Cover the bowl with plastic wrap and let the eggplant marinate for at least 15 minutes. This allows the flavors to penetrate the eggplant, enhancing its taste.
- While the eggplant is marinating, prepare the pomegranate glaze. In a small saucepan, combine the pomegranate juice, maple syrup, and balsamic vinegar.
- Bring the mixture to a simmer over medium heat. Allow it to reduce for about 10-15 minutes, or until it thickens slightly and coats the back of a spoon.
- Once the glaze has thickened, remove it from the heat and set it aside. It will continue to thicken as it cools.
- Preheat your grill or grill pan over medium-high heat. Lightly oil the grill grates to prevent sticking.
- Grill the marinated eggplant slices for about 4-5 minutes on each side, or until they are tender and have nice grill marks. The eggplant should be soft but not mushy.
- Once the eggplant is done grilling, remove it from the heat and brush each slice generously with the pomegranate glaze.
- To serve, arrange the glazed eggplant on a platter and sprinkle with fresh pomegranate seeds and chopped parsley for a pop of color.
- This dish can be served warm or at room temperature, making it versatile for any occasion. Enjoy it with a side of quinoa or a fresh salad.
- As a final touch, drizzle any remaining glaze over the top just before serving for an extra burst of flavor.
Nutrition (per serving)
- Calories: 220
- Carbs g: 30
- Protein g: 4
- Fat g: 10
- Sugar g: 12
