Ingredients:
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 lemons, zest of
1 tablespoon butter
2 salmon fillets
sea salt
fresh ground black pepper
2 teaspoons olive oil
Directions:
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.
Servings: 2
Time preparation: 5 min.
Time total: 20 min.