| | Directions | 1. Preheat oven to 400°F. Place salmon on foil-lined baking pan. Brush with oil. Sprinkle evenly with thyme and sea salt.
2. Bake 10 minutes or until fish flakes easily with a fork.
3. Meanwhile, mix pomegranate juice, sugar, vinegar and ginger in medium saucepan. Bring to boil on medium-high heat. Boil 8 to 10 minutes or until reduced to about 1/3 cup. Spoon sauce over salmon to serve. |
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Prep Time: 5 minutes
Cook Time: 10 minutes
Servings: 4
|  | | Ingredients | | - | | 1 pound center-cut salmon fillet, skin removed |
| - | | 1 tablespoon olive oil |
| - | | 3/4 teaspoon McCormick® Thyme Leaves |
| - | | 1/2 teaspoon McCormick® Sea Salt Grinder |
| - | | 1 cup pomegranate juice |
| - | | 2 tablespoons sugar |
| - | | 2 tablespoons cider vinegar |
| - | | 1 1/2 teaspoons McCormick® Ginger, Ground |
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| | Nutrition (per serving) | Calories: 300 Calories
Fat: 16 Grams
Protein: 23 Grams
Cholesterol: 71 Milligrams
Carbohydrates: 16 Grams
Sodium: 266 Milligrams
Fiber: 0 Grams
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