Broiled Salmon w/ Pomegranate – Red Wine Glaze

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It is Fast Friday again and time for another fast and fabulous dinner suggestion. If you are anything like me, by the time Friday rolls around the last thing you want to do to cook a big meal yet we all still have to eat.  The dishes featured in this series aren’t necessarily fancy but they bring together simple ingredients most people already have in their pantries or have easy access to and allow you to put a real meal on the table in between 30 and 45 minutes.  Enjoy and if you have your own fast recipes you want to share, please send them my way and I will in turn share them with all of my readers.

Broiling is a fast and fool-proof method for cooking salmon.  Depending upon the thickness of the fish it can take as little as 8-10 minutes.  This flavorful glaze comes together quickly in the time it takes your broiler to heat up.  You can squeeze your own pomegranate juice or use a pre-bottled one (Pom is particularly good if you can find it).  If you don’t have pomegranate molasses feel free to substitute honey. Serve the salmon steaks with sautéed cauliflower or a vegetable of your choosing.

BROILED SALMON w/ POMEGRANATE-RED WINE GLAZE

4 salmon steaks, pin bones removed

Salt & freshly ground black pepper

2 tablespoons olive oil

2 garlic cloves, minced

2 tablespoons minced shallot

1/3 cup pomegranate juice

1/2 cup dry red wine

2 tablespoons balsamic vinegar

1 tablespoon pomegranate molasses

1/4 pomegranate seeds

  • Preheat a broiler to high.  Coat a broiler pan with non-stick cooking spray and set aside.
  • Heat the oil in a small saute pan set over medium-high heat.  When the oil shimmers add the garlic and shallots and saute for 1-2 minutes or until fragrant.
  • Add the pomegranate juice, wine, balsamic vinegar and pomegranate molasses.  Bring to a boil then reduce the heat.
  • Stir in the pomegranate seeds and cook until the liquid has reduced by half.
  • Generously sprinkle the salmon steaks with salt and pepper and place on the prepared pan.  Brush the glaze over the top side of the salmon.
  • Broil for 4-5 minutes the remove the pan from the oven.  Brush the top side of the salmon again with the glaze then flip the steaks.
  • Brush the glaze on the (new) top side of the steaks and return them to the broiler for an additional 3-4 minutes or until the salmon is cooked through to your liking.  The amount of cooking time will vary depending upon personal preferences and the thickness of the steaks.
  • Remove the salmon from the oven and give them a final brush of glaze.
  • Move with the salmon to individual plates and top with a drizzle of the remaining glaze and a spoonful of the pomegranate seeds.

Serves 4

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