Salmon can stand up to a lot of flavor, and gets along mighty well with tangy pomegranate, spicy ginger and star anise. The pop of cilantro at the end really brings everything together. —Kitchenette
4, with leftover sauce
vegetable oil + more to brush salmon
clove garlic, sliced thin
grated fresh ginger
orange juice (preferably fresh squeezed)
unsweetened pomegranate juice
star anise pods
cornstarch + 1 tablespoon water, mixed together well
6 ounce salmon fillets
pomegranate seeds, for garnish
cilantro, for garnish
In This Recipe
Warm a saucepan over medium heat, add 1 tablespoon of the oil. Add the shallot and cook until softened and just starting to brown. Add garlic and ginger, cook for one minute. Add wine and reduce by half.
Add orange juice. pomegranate juice, and star anise. Bring to a boil and simmer over medium heat until reduced by about half. Whisk in the butter and honey, then the cornstarch mixture. Continue whisking while it thickens, about 2 more minutes. Add salt and pepper to taste, strain through a sieve, and set aside.
Set a large pan over medium high heat. Brush the salmon with oil and season with salt & pepper on both sides. Cook the fillets for 3-5 minutes per side (depending on the size), until nicely browned and almost cooked through. They'll continue to cook as they rest.
Garnish with pomegranate reduction, pomegranate seeds, and cilantro.