Pan Seared Wild Sockeye Salmon with a Pomegranate Ginger Reduction

Pan Seared Wild Sockeye Salmon with Pomegranate Ginger Reduction

Pan Seared Wild Sockeye Salmon with Pomegranate Ginger Reduction

Some of the best dishes are relatively simple, consisting of only a handful of ingredients that compliment one another.  These salmon filets are delicious, quick to prepare and look fabulous. What more could we ask for? How about super healthy, you ask? Well they are that too! Pomegranates are known as a superfood with high antioxidants, potassium and Vitamin C. Salmon is chock full of healthy omega fats, B-12, other vitamins and minerals. Enjoy the best of all worlds!

Pan Seared Wild Sockeye Salmon with a Pomegranate Ginger Reduction
 
Prep time

Cook time

Total time

 

Author:
Recipe type: Main
Serves: 2

Ingredients

Instructions
  1. Remove the arils from the pomegranate, reserve ¼ cup of them and place the remainder into a food processor and blend. We simply want to get most of the juice out of the arils.
  2. Add the pomegranate juice, including the seeds into a small pot.
  3. Add to the pot the ginger, sugar and red wine vinegar and mix.
  4. Bring the pomegranate juice mixture to a slow boil and simmer for about 10 minutes or until reduced by half.
  5. Rinse and then pat dry the salmon filets. Apply a light dusting of fresh ground pepper and 1½ teaspoons of fresh thyme to the flesh side of each filet.
  6. In a fry pan over medium high heat, wipe or spray a small amount of canola oil over the pan. Then place the salmon filets skin side down on the pan.
  7. Fry the filets for 4-5 minutes until the fats of the salmon begin to escape and turn white.
  8. While the salmon is frying, strain the pomegranate reduction through a sieve to remove the pomegranate seeds and ginger. Return the juice to the pot and keep on low heat.
  9. Add the 1 teaspoon of butter to the pan and gently flip over the salmon to the flesh side. Increase the heat to medium high and fry for 2-3 minutes or until a nice char forms on the flesh side.
  10. Flip back over the filets to the skin side and lower the heat to medium.
  11. Apply a light dusting of fresh ground salt onto the salmon and continue to cook until done a minute or two. We want the salmon to be still moist inside, not overcooked.
  12. Once the salmon is ready, dissolve the corn starch into a cup with 1 tablespoons of very cold water. Thoroughly mix to ensure all of the corn starch is dissolved with no lumps.
  13. Mix the corn starch into the pomegranate ginger reduction to thicken it.
  14. Plate your salmon, garnish each filet with another ½ teaspoon of fresh thyme, sprinkle the remaining pomegranate arils onto the filets and drizzle the pomegranate ginger reduction over the top.

 

Once you start preparing the salmon, the pomegranate ginger reduction is ready to be put through a sieve.

Once you start preparing the salmon, the pomegranate ginger reduction is ready to be put through a sieve.

Pan Seared Wild Sockeye Salmon with Pomegranate Ginger Reduction

Pan Seared Wild Sockeye Salmon with Pomegranate Ginger Reduction