Tuesday, March 1, 2011

Pomegranate-Balsamic Glazed Salmon


I made this last night for the first time and it came out perfectly.  It's a quick recipe that is simple to prepare, but is very flavorful.  Choose a nice thick salmon fillet and cut it into four equal-sized pieces for best results.


Pomegranate-Balsamic Glazed Salmon
Serves 4
Adapted from Cook's Illustrated, January 2011

For the glaze:
3 Tblsp light brown sugar
3 Tblsp pomegranate juice
2 Tblsp balsamic vinegar
1 Tblsp whole grain mustard
1 Tblsp cornstarch
pinch cayenne pepper

Whisk all ingredients together in a small saucepan.  Simmer until thickened, about 1 minute.  Remove from heat and cover to keep warm.

For the salmon:
1 tsp light brown sugar
1/2 tsp kosher salt
1/4 tsp cornstarch
4 center-cut skin-on salmon fillets
ground black pepper
1 tsp vegetable oil

Adjust oven rack to center position and heat oven to 300 degrees.

Combine brown sugar, salt and cornstarch in a small bowl.  Pat salmon dry and season with ground pepper. Sprinkle brown sugar mixture evenly over the fleshy side of the salmon and rub in.

Heat oil in an oven-proof 12" skillet.  (I use a cast-iron skillet.)  When the oil is just smoking, add the salmon flesh-side down and cook until well-browned, about 1 minute.  Carefully flip the salmon and cook on skin side for one minute.

Remove skillet from heat and spoon glaze evenly over the fillets.  Transfer skillet to oven and cook until the thickest part of the salmon registers 125 degrees on an instant-read thermometer (about 7-10 minutes in the oven).  It will still be translucent when cut.  Serve.

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