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Serves
4, with leftover sauce
Author Notes
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
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Ingredients
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1 tablespoon
vegetable oil + more to brush salmon
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1
shallot, minced
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1
clove garlic, sliced thin
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1 teaspoon
grated fresh ginger
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1/4 cup
red wine
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1/4 cup
orange juice (preferably fresh squeezed)
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1 cup
unsweetened pomegranate juice
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2
star anise pods
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2 tablespoons
butter
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1 tablespoon
honey
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1 teaspoon
cornstarch + 1 tablespoon water, mixed together well
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4
6 ounce salmon fillets
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pomegranate seeds, for garnish
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cilantro, for garnish
Directions
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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.
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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.
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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.
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Garnish with pomegranate reduction, pomegranate seeds, and cilantro.
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