Follow/Be a Fan

Grilled Panzanella Salad

 

Easy Italian Pulled Pork

Learn to Make Fresh Pasta (with a video!)

Nutella Bread for Dessert or for Breakfast!

 

Tips for Homemade Marinara Sauce

 

You Really Should Make This Cinnamon Bread

Breakfast Fruit Walkaway is a family favorite

Make Homemade Limoncello

 

Tuscan Pork in a Baguette

A Delicious Vegetarian Dish: Pasta alla Norma

Chocolate Zucchini Cake

Syndicated on BlogHer.com

Love knitting? Come read my knitting blog, Italian Dish Knits.

 

Eating Our Way Through the Amalfi Coast

My Camera Bag that does not look like a Camera Bag!

Make Whipped Cream That Lasts

My Favorite Chocolate Cake Recipe

SUBSCRIBE for free and never miss a post:

Looking for Something? Search the Recipe Index

 

Search this Site


My Five Inexpensive Kitchen Essentials

Make Healthy Homemade Apple Chips

Chicken Ragu Sauce

Lemon Cake from Capri

Speedy Mini Lasagna Stacks

 

Steak with Salsa Verde Sauce

Learn How to Make Artisan Bread with no Kneading for Pennies

 

 Thanks, Mom!

 

Strawberry Cheesecake Parfaits Require No Baking

Make Pie Dough in 60 Seconds!

Make Your Own Vanilla Extract

 

Spicy Bucatini all'Amatriciana - a Roman Classic

Food Photography

Chocolate Panna Cotta

 

Beet Ravioli with Goat Cheese

Thoughts About Making Espresso

« Daring Bakers: Spinach Lasagna with Bolognese Sauce | Main | Il Diplomatico »
Monday
Mar232009

Salmon in Pomegranate Sauce


Every spring I order real wild Copper River salmon from Alaska. I get enough to last us all year and put it in my freezer. It's so much better than the farm raised salmon in the grocery store and fresher than the wild salmon they sell that's been sitting out, for who knows how long, defrosted in the fish case. Some of that stuff looks pretty sorry. I order my salmon from this place and it comes on dry ice, each fillet individually vacuum sealed so you can take out from the freezer just how many pieces you need at a time. These are absolutely gorgeous fish - so fresh and firm with bright silver skin.  I order two kinds, the cheaper Sockeye salmon and a little of the more expensive King salmon. The King salmon fillets are thicker than the Sockeye and and are a little higher in fat, which contains all those great Omega-3 fats.


I'm getting down to the last of the salmon in my freezer for this year and I had just a couple of the King salmon fillets left. I wanted to fix them a little differently and was thinking of making a wine sauce for them but I thought a red wine sauce might be a little too much and a white wine sauce wouldn't be enough for these rich fillets. For some reason, I thought about the bottle of Pama pomegranate liquor out on our bar (we usually add a little of this to a glass of champagne) and I thought it might make a great sauce. Boy, did it ever. It was just about perfect with this wild salmon. Use a nonstick skillet if you have it - it's a little easier on the fish.


Salmon in Pomegranate Sauce

 

for a printer friendly recipe, click here

Ingredients:

  • 2 large salmon fillets
  • 2 tablespoons extra virgin olive oil
  • dried thyme
  • 2 leeks, sliced thinly
  • 1 cup Pama pomegranate liquor 

Instructions:

Heat a large nonstick skillet over medium heat. Brush salmon fillets with 1 tablespoon of the olive oil, sprinkle with a little thyme and place salmon, skin side up, on hot skillet.


Sear for two to three minutes, without moving fillets. When a nice brown crust forms, remove fillets to a plate. Add another tablespoon of olive oil to the skillet and add leeks. Saute briefly and then add the Pama liquor. After a minute, add salmon back to skillet, skin side down, lower heat and cover. Let the salmon cook in this liquid for just a few minutes. If you are using a thinner salmon, like a Sockeye, it won't take very long. You do not want to overcook the fish! It is better to take it out and let it sit for a couple of minutes because it will continue to cook. Remove salmon to a platter and pour pomegranate juice and leeks over salmon.

PrintView Printer Friendly Version

Reader Comments (6)

Love that PAMA stuff! This looks wonderful :)

March 23, 2009 | Unregistered CommenterRecipeGirl

I didn't see one thing that wasn't appealing about that dish. Looks great. I can taste it now.

March 24, 2009 | Unregistered Commenterapplecrumbles

I'll have to look into this company. You made the fish sound so fresh and delicious :)

March 24, 2009 | Unregistered CommenterMaryann

Thanks for the link to that great company. I love your last photo, you can tell just how good it really is, pomagrante and all!

March 25, 2009 | Unregistered CommenterProud Italian Cook

That looks so mouthwatering right now! YUM! I love your blog...can't wait to look around some more :)

March 26, 2009 | Unregistered CommenterRebekka

This sounds great!

March 28, 2009 | Unregistered CommenterLisa

PostPost a New Comment

Enter your information below to add a new comment.
Author Email (optional):
Author URL (optional):
Post:
 
Some HTML allowed: <a href="" title=""> <abbr title=""> <acronym title=""> <b> <blockquote cite=""> <code> <em> <i> <strike> <strong>