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pomegranate juice mustard balsamic vinegar soy sauce lemon butter salmon salt fresh ground black pepper olive oil
Viewed: 21 - Published at: 9 years agoIngredients
- 1 large pomegranates, seeds removed or 1/2 cup pomegranate juice
- 1 teaspoon Dijon mustard
- 1 teaspoon balsamic vinegar
- 1 -2 teaspoon soy sauce
- 1/2 lemon, zest of
- 1 tablespoon butter
- 2 salmon fillets
- sea salt
- fresh ground black pepper
- 2 teaspoons olive oil
Method
- Marinate the fish in 2 t olive oil and sprinkle with sea salt and freshly ground black pepper.
- Let sit for about 20 minutes while you prepare the glaze.
- Place the pomegranate seeds in a strainer set over a small bowl.
- With the fork or the back of a spoon, press the seeds against the strainer, forcing the liquid into the bowl.
- Place the juice, lemon zest, Dijon mustard, balsamic vinegar and soy sauce in a small non-reactive saucepan and cook over medium heat.
- While the glaze is reducing, get a cast iron skillet pretty hot and place fish skin side down (without moving) and let sear for about 1-2 minutes.
- Turn the fish over and while it's cooking on the other side, carefully peel away and discard skin.
- Let cook for about 4-5 minutes or until a nice golden brown color.
- Flip the fish over one last time and let sear on the side you removed the skin from.
- Cooking times vary depending on how thick your cut of fish is, and how done you prefer your fish.
- Remove to a plate and let sit.
- Put the 1 T of butter in the glaze and stir until just melted.
- Drizzle over fish.
