This is a riff on a recipe I found from the food network, and it’s gonna be a two-for-one recipe, lovelies! I rarely make a recipe as written, and by the time I’ve tweaked and subbed and added and deleted, it’s a whole new thing. I’ve switched out fresh serranos in the original recipe for pickled ones – don’t worry, I’ll tell you how to make those! They’re super easy, and the pickling mellows them out a bit. If you’d rather use fresh, though, knock yourself out.
I offer the pickling method, because you can use it for quick pickled red onions, too, which are divine on everything from burgers to salads and back again. You’ll want all the pickled stuff in your fridge for summer BBQs, but I digress. Let’s start with the pickled serranos.
Also, if you don’t like pomegranate arils, you could sub them out with raspberries or dried cranberries, but I don’t think it would have quite the same punch.
For the peppers, you’ll need:
- 15 serrano peppers, thinly sliced
- 1–2 garlic cloves, peeled and smashed
- ¾ cup distilled white or apple cider vinegar
- ¾ cup water
- ¼ cup cane sugar (or maple syrup for a different sweetness)
- ~2 tsp sea salt
- A pint jar with lid
Method:
- Wash, slice serranos, and smash the garlic; pack into a clean glass jar.
- Combine vinegar, water, sugar, and salt. Heat until sugar and salt dissolve (no need to boil).
- Completely cover peppers & garlic with brine.
- Let cool to room temperature, then refrigerate ~30 minutes before serving.
- Keep in the fridge for up to 2 weeks
Set your pint of pickling peppers (ha) aside while you prep the salmon.
For the salmon, you’ll need:
- 4 salmon filets
- 2 T pomegranate molasses
- 1-2 tsp sweet chili sauce
- 1-2 tsp soy sauce or tamari
- 2 tsp honey
- Juice of 1 lime
- 1/4 C fresh cilantro, minced
- 1 pomegranate, peeled and prepped to use the arils
- 1 T olive oil
- Salt & pepper to taste
Method:
Whisk the pomegranate molasses, sweet chili sauce, soy sauce, garlic, half of the honey, half of the lime juice, salt & pepper until combined. Brush the glaze on the salmon fillets, and hit each one with a little salt & pepper.
Cook in the air fryer at 400 degrees until the tops are dark golden brown and the salmon easily flakes with a fork, 7-8 minutes, depending on how rare or cooked through you like your salmon. (You could also do them in the oven, if air frying ain’t your thing.)
While the salmon is cooking, make your relish. Combine the olive oil, remaining honey & lime juice, and salt & pepper until well combined. Toss in the serranos, pom arils, and cilantro.
When the salmon is done, top with the relish and serve! I tend to serve toppings on the side for picky eaters.
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