Recipe Database
Pomegranate Molasses Salmon with White Bean Succotash
Pomegranate Molasses Salmon with White Bean Succotash

For the Succotash

½ pound mild
Italian sausage (chicken or pork)

1 tablespoon
fresh sage, finely chopped

1 teaspoon
dried thyme

tablespoons olive oil

1 medium
sized butternut squash, peeled, deseeded and cubed

1 (15oz) can
white cannellini beans or 1 pound cooked white beans

For the Salmon

4 salmon
filets, skin on

tablespoons olive oil

Salt and

tablespoons pomegranate molasses, room temperature (see recipe)


Preparation for the Succotash

Spray a large skillet with non-stick cooking spray.
Cook the sausage, sage and thyme over medium heat until the sausage is browned.
Remove the sausage mixture from the skillet and set aside in a bowl.

In the same skillet, heat the olive oil over medium heat.
Add the cubed squash and cook, stirring often, until the outside is golden brown and insides are tender.
Add the white beans, cooked sausage and salt and pepper and cook for another 5 minutes.
Set aside and keep warm until ready to serve.
Salt and cracked pepper to taste.

Preparation for the Salmon

Preheat oven to 300 degrees.

Lay the salmon filets on a large plate or tray. Drizzle with the olive oil and salt and pepper on both sides.

Spray a large skillet with cooking spray and heat on medium-high heat until hot, but not smoking. Place the filets, flesh side down, into the skillet and sear for 1-2 minutes.
Gently turn the salmon so that the skin side is down and sear for another 1-2 minutes.
Transfer the filets to a lightly greased baking sheet and brush each one (flesh side up) with 1 tablespoon of the pomegranate molasses.
Place in the oven for 8-10 minutes or until desired doneness. If you want your salmon to be well done, the internal temperature should reach about 145 degrees.

Serve each salmon filet atop a bed of white bean succotash and garnish with fresh pomegranate seeds and micro greens. Additional pomegranate molasses can be drizzled around the outside of the plate if desired.