Every three weeks or so, a group of my friends get together for a themed potluck dinner. Our first dinner was over a year ago and mainly engineered to take advantage of a friend’s spacious and well-appointed backyard. By number three, we were in a rhythm and just kept scheduling through the winter, despite moving the festivities inside. We usually pick a theme in the weeks leading up to the dinner and then email a few days out about what we’re each making. Even though our potlucks are more about spending time together over a meal, we’ve eaten extremely well. Most themes seem to inspire us all to get out of our culinary comfort zone in the best way.
Recently, we decided to take advantage of the still-warm-enough weather and grill on a friend’s deck. We met some logistical difficulties while trading shifts on the grill to finish each of our dishes, but no one minded having a more leisurely meal. While waiting for the next few dishes to make it to the table, I found myself picking at an addictive pomegranate-scallion relish that accompanied grilled sweet potatoes. The bright flavors were accentuated with lime juice and a touch of heat from fresh ginger. I couldn’t stop eating it and finished off most of the bowl by the end of the night.
This sweet-and-spicy glazed salmon is delicious on its own, but the freshness of the pomegranate-scallion relish makes this dish for me. The apricot glaze has a touch of Dijon to offset the sweetness and cayenne for heat. The glaze and relish are easy to throw together and the salmon is cooked perfectly after a very short trip under the broiler. If I brought this to a potluck, I’d make sure to get a piece with plenty of caramelized glaze. But as it turned out — when no scheduled or impromptu potlucks turned up on my calendar — I had no problem finishing all the salmon off myself over the course of a few days.
- 1 tablespoon lime juice
- 1 teaspoon fresh ginger, grated with a rasp peeler
- 1 teaspoon honey
- 8 scallions, thinly sliced
- Seeds of one pomegranate
- A 1- to 1.5-pound salmon fillet (I used farmed Atlantic salmon)
- ½ cup apricot preserves
- 1 tablespoon Dijon mustard
- ¼ teaspoon cayenne pepper (or more to taste)
- Kosher salt
- To make the relish, stir together the lime juice, honey, grated ginger, and ¼ teaspoon of kosher salt. Add the scallions and pomegranate seeds. Toss together and store in the fridge until ready to serve.
- To make the salmon, stir together the apricot preserves, Dijon, cayenne, and ¼ teaspoon kosher salt. Turn on your oven’s broiler, with the rack 5-6 inches away from the heating element. Dry the salmon and place it on a greased baking sheet or broiler pan. Spread about two-thirds of the apricot mixture over the top. You can serve the rest with the salmon or use it to add an extra layer of glaze to the salmon in the final minutes of broiling.
- Broil the salmon for 7-10 minutes, until the salmon flakes apart easily. It’s best when it’s still slightly translucent in the middle.
- To serve, spoon the relish over the salmon or serve it on the side.