Pomegranate & Red Wine Roasted Salmon - Recipe from Price Chopper
Pomegranate & Red Wine Roasted Salmon
Boneless salmon fillets roasted with blended dry red wine and pomegranate seeds. This dish is a perfect representation of American colors that will brighten up any 4th of July celebration this year!
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Boneless salmon fillets roasted with blended dry red wine and pomegranate seeds. This dish is a perfect representation of American colors that will brighten up any 4th of July celebration this year!
- Preheat oven to 400°. In blender, blend wine and ½ cup pomegranate seeds; strain through fine-mesh strainer into small bowl and discard pulp.
- 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 half. Remove from heat; stir in butter. Makes about ½ cup.
- 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.
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