Name: Glazed Salmon with Black-Eyed Peas, Walnuts, and Pomegranate
Total time: 1 h
Ingredients: 2 (15-ounce) cans black-eyed peas , rinsed; 1/2 cup pomegranate seeds; 1/2 cup walnuts , toasted and chopped; 1/2 cup minced fresh parsley; 4 scallions , sliced thin; 1/4 cup pomegranate molasses , divided; 3 tablespoons plus 1 teaspoon extra-virgin olive oil , divided; 2 tablespoons lemon juice; 3/4 teaspoon table salt , divided; 1/2 teaspoon pepper , divided; 4 (6- to 8-ounce) skin-on salmon fillets , 1 to 1½ inches thick

Why This Recipe Works

Rich, meaty salmon and a sweet glaze are a fantastic pairing, and we found that sweet-tangy pomegranate molasses was a flavor-packed shortcut to the perfect thick, shiny glaze. Pomegranate molasses was also the key to the punchy dressing for our black-eyed pea salad. The creamy, mild peas made a great base for crunchy additions such as toasted walnuts, fresh scallions, and tart pomegranate seeds.

Before You Begin

One bunch of parsley should yield the ½ cup minced parsley needed for this recipe.

Instructions

Combine black-eyed peas, pomegranate seeds, walnuts, parsley, scallions, 2 tablespoons pomegranate molasses, 3 tablespoons oil, lemon juice, ¼ teaspoon salt, and ¼ teaspoon pepper in large bowl. Season with salt and pepper to taste; set aside.

Adjust oven rack to upper-middle position and heat oven to 450 degrees. Line rimmed baking sheet with foil. Place salmon skin side down on sheet and brush tops of fillets with remaining 1 teaspoon oil and 1 tablespoon pomegranate molasses. Sprinkle fillets with remaining ½ teaspoon salt and remaining ¼ teaspoon pepper. Roast until center is still translucent when checked with tip of paring knife and registers 125 degrees (for medium-rare), about 12 minutes.

Remove sheet from oven and brush fillets with remaining 1 tablespoon pomegranate molasses. Serve salmon with black-eyed pea salad.