Pomegranate-Balsamic Glaze

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Appears in Cook's Illustrated January/February 2011

Thanks to the addition of cornstarch, this glaze holds fast to fish fillets.

SERVESMakes about 1/2 cup

TIME15 minutes

Pomegranate-Balsamic Glaze

WHY THIS RECIPE WORKS

Our fruity, tangy glaze complemented the fatty salmon and stuck to the fish thanks to a little cornstarch, which we sprinkled, along with brown sugar and salt, onto the exterior of the glazed salmon.

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