Pan Seared Salmon with Pomegranate Reduction
Salmon fillets seared hard for a browned crust, then finished with a glossy pomegranate reduction spiked with orange, red wine and star anise. The sauce is made first and keeps for a week, so the fish takes under ten minutes on the night.
Ingredients
Pomegranate Reduction Sauce
- 1 tbsp (15 ml) vegetable oil
- 1 shallot minced
- 1 clove garlic sliced thin
- 1 tsp fresh ginger grated
- 1/4 cup (60 ml) red wine
- 1/4 cup (60 ml) orange juice preferably fresh squeezed
- 1 cup (240 ml) unsweetened pomegranate juice
- 2 star anise pods
- 2 tbsp (28 g) butter
- 1 tbsp (21 g) honey
- 1 tsp (3 g) cornstarch
- 1 tbsp (15 ml) water for mixing with cornstarch
Salmon
- 4 fillets (680 g) salmon each about 6 ounces
- vegetable oil for brushing salmon
- salt and pepper to taste
Garnish
- pomegranate seeds for garnish
- cilantro for garnish
Equipment
- Saucepan
- Large skillet
- Sieve
- Whisk
Instructions
Pomegranate Reduction
- First, warm a saucepan over medium heat and add 1 tablespoon of the oil. Add the shallot and cook until softened and just starting to brown, then add the garlic and ginger and cook for one minute. Pour in the red wine and reduce it by half.
- Next, add the orange juice, pomegranate juice and star anise. Bring to a boil, then simmer over medium heat until reduced by about half.
- Then whisk in the butter and honey, followed by the cornstarch slaked in water. Keep whisking for about 2 minutes as it thickens, until it coats the back of a spoon. Season with salt and pepper, strain through a fine sieve and set aside.
Sear the Salmon
- After that, pat the salmon completely dry, brush lightly with oil and season both sides generously with salt and pepper. A wet fillet steams instead of browning.
- Set a large pan over medium high heat and let it get properly hot. Lay the fillets in skin side down, away from you, and do not move them for 3 to 5 minutes. The fish releases itself once the crust has formed.
- Turn once and cook the second side for 2 to 3 minutes, until the thickest part reads 125 degrees F for a silky centre, or 145 degrees F for the FDA safe minimum.
- Finally, rest the fillets for 5 minutes. Plate them, spoon the reduction over and garnish with pomegranate seeds and cilantro.
Notes
Make ahead: the reduction keeps 1 week refrigerated and freezes for 3 months. Warm gently and whisk before serving; do not reduce it a second time or the pomegranate turns bitter.
Doneness: 125 degrees F gives a translucent, silky centre after resting. The FDA safe minimum for fish is 145 degrees F, so cook to that if you are serving anyone who should not eat undercooked fish.
Storage: cooked salmon keeps 2 days refrigerated. Reheat covered at 275 degrees F, or better, eat it cold flaked over greens.
Substitutions: cherry or cranberry juice works in place of pomegranate. Finish with olive oil instead of butter for a dairy free sauce.
Nutrition values are an estimate.
Nutrition
Serving: 1fillet with sauce | Calories: 430kcal | Carbohydrates: 22g | Protein: 35g | Fat: 22g | Saturated Fat: 6g | Cholesterol: 108mg | Sodium: 180mg | Potassium: 900mg | Sugar: 18g | Vitamin A: 330IU | Vitamin C: 13mg | Calcium: 36mg | Iron: 1.5mg