Salmon with a Pomegranate-Balsamic Reduction


I love a good piece of fish, especially with some sort of sauce to dip it in. This sauce is the perfect balance between sweet and savoury and accented the salmon's flavor wonderfully! It was delicious on the creamy polenta I made as well!

Salmon with a Pomegranate-Balsamic Reduction
Serves 4

1 cup pomegranate juice
1/4 cup balsamic vinegar
1/8 cup lemon juice
1/2 cup sugar

4 salmon fillets

1/2 cup pomegranate arils (fleshy seeds)

1. preheat oven to 400 degrees and line a glass baking dish with foil
2. place salmon fillets in the baking dish and sprinkle with a little salt and freshly ground black pepper
3. bake for 20 minutes, or until fish flakes easily when forked
4. while salmon is baking, place lemon juice, sugar, pomegranate juice, and vinegar in a small saucepan and whisk to combine
5. bring to a boil and then simmer for 10-15 minutes, until sauce thickens and turns syrupy
6. top salmon with a spoonful of sauce and a sprinkle of pomegranate seeds and serve hot!

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