Recipes/ Pomegranate & red wine roasted salmon recipe

Pomegranate & red wine roasted salmon recipe

Prep Time

20 minutes

Cooking Time

15 minutes

Servings

Let's make it

Step 1

Preheat oven to 400°. In blender, blend wine and ½ cup pomegranate seeds; strain through fine-mesh strainer into small bowl and discard pulp.

Step 2

In small saucepan, heat shallot, honey and pomegranate-wine mixture to a boil over high heat; reduce heat to medium and simmer 8 minutes or until reduced by ½. Remove from heat; stir in butter. Makes about ½ cup.

Step 3

Place salmon, skin side down, in 8-inch square baking dish; sprinkle with salt and pepper. Pour wine mixture over salmon. Roast salmon 15 minutes or until internal temperature reaches 145°. Serve salmon drizzled with pomegranate-wine sauce and sprinkled with remaining ¼ cup pomegranate seeds. Garnish with thyme sprigs, if desired.

Nutrition Info

Approximate nutritional values per serving: 393 Calories, 16g Fat (5g Saturated), 105mg Cholesterol, 655mg Sodium, 18g Carbohydrates, 2g Fiber, 14g Sugars, 9g Added Sugars, 33g Protein

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Ingredients

1 cup dry red wine (such as Pinot Noir) 3/4 cup pomegranate seeds 1 chopped sallot 2 tablespoons honey 2 tablespoons unsalted butter 4 boneless salmon fillets (about 1¼ pounds) 1 teaspoon salt 4 thyme sprigs for garnish (optional)