Pomegranate Glazed Salmon and Couscous Pilaf

Pomegranate Glazed Salmon and Couscous Pilaf

Pomegranate Glazed Salmon and Couscous Pilaf

Rich salmon plays host to the Mediterranean flavors of tangy pomegranate, bright citrus, and earthy cumin. Begin with sizzled wedges of butternut squash, brussel sprouts, and red onion, and then add a whole side of salmon to the roaster - the size of the pan can handle it! 


Once the fish is cooked through, glossy with a pomegranate molasses glaze, this recipe uses the roaster to create a quick couscous pilaf. This ensures that not a drop of sauce goes to waste. You can buy a side of salmon and trim off the tail (save it for another dinner!) or ask for the center cut of a whole side. Pomegranate molasses, a ubiquitous ingredient in Middle Eastern cuisines, is available at many grocery and specialty food stores. It keeps indefinitely in the refrigerator. 



1 small butternut squash, peeled, seeded, cut in ½-inch slices 

2 cups thinly sliced brussels sprouts

1 large red onion, cut in thin wedges 

4 tablespoons olive oil 

1½ teaspoon salt 

1/2 teaspoon ground black pepper 

1/3 cup pomegranate molasses 

1 tablespoon honey 

1½ teaspoons grated fresh orange zest 

1/2 teaspoon ground cumin 

Scant 1/8 teaspoon cayenne pepper 

1/4 teaspoon ground black pepper 

1 side of salmon, ends trimmed to 2 1/2 pounds (or 2 ½ pound center-cut salmon filet) 

2 cups couscous 

2 cups chicken or vegetable stock 

½ cup crumbled feta cheese 

¾ cup chopped pistachios 

¾ cup fresh pomegranate seeds 

½ cup parsley, coarsely chopped 


  1. Preheat the oven to 350°F. 
  2. In a Circulon roaster, toss squash, Brussels, and red onion with 2 tablespoons of olive oil, ¼ teaspoon salt, ¼ teaspoon ground black pepper, and ¼ teaspoon of ground cumin. Spread vegetables into a single layer. Roast until browned and sizzling, about 20 minutes.
  3. Meanwhile, combine the pomegranate molasses, honey, 1 teaspoon of the orange zest, remaining ¼ teaspoon cumin, cayenne pepper, and 1/4 teaspoon of the salt in a small bowl. 
  4. Brush both sides of the salmon with a tablespoon of oil and season with the remaining 3/4 teaspoon salt, and ¼ teaspoon ground black pepper. 
  5. Remove the Circulon Nonstick Roaster from the oven and use a heatproof spatula to carefully scoot vegetables to the sides of the pan. Place salmon, skin side down, in the center. 
  6. Return the pan to the oven and roast for 10 minutes. Remove from the oven and brush the top of the salmon with 1/3 of the pomegranate molasses mixture. Return to the oven and roast for 5 minutes. Brush the top of the salmon with another 1/3 of the pomegranate mixture. Return to the oven and roast for 5 minutes. Brush the top of the salmon with the remaining pomegranate mixture and roast for 2 minutes longer. Meanwhile, bring stock to a boil in a small saucepan. 
  7. Remove the Nonstick Roasting Pan from the oven. Gently transfer salmon and vegetables to a plate to rest. Add the final tablespoon of oil to the roaster as well as the couscous. Gently scrape the bottom of the pan to coat the couscous in oil and any remaining glaze from the fish. Add a ¼ teaspoon of salt and boiling stock to the Circulon roaster with the couscous. Immediately cover with a baking sheet or aluminum foil, crimping the edges around the pan to trap the steam inside. Let sit, covered for 10 minutes. 
  8. Fluff couscous with a fork. Add crumbled feta, ½ cup of pistachios, and ½ cup of pomegranate seeds, all but a tablespoon of the parsley, and remaining orange zest. Gently toss them together to combine. 
  9. Spoon the couscous pilaf onto a platter. Top it with salmon and surround both with vegetables. Just before serving, garnish the platter with remaining pistachios, parsley, and pomegranate seeds.