Sauted Salmon with Blueberry Balsamic Glaze |
|
 |
Prep Time: 10 Minutes Cook Time: 20 Minutes |
Ready In: 30 Minutes Servings: 6 |
|
Ingredients:
1/4 cup(s) balsamic vinegar |
1 cup(s) fresh blueberries |
1 pound(s) fresh skinless salmon, cut into 4 4-oz. pieces |
kosher salt and cracked black pepper to taste |
1 teaspoon(s) lemon zest |
1 tablespoon(s) olive oil |
1/2 cup(s) pomegranate juice |
1/4 cup(s) sugar in the raw |
Directions:
1. Glaze: Pour the pomegranate juice, balsamic vinegar, and raw cane sugar into a large saut pan and heat on high. Cook the mixture for 4-6 minutes, stirring constantly. Once the sauce starts to thicken, add the blueberries, salt and pepper. Cook an additional 2-3 minutes. After the sauce is reduced it will have the consistency of maple syrup. Set aside.
2. Fish: Season the salmon fillets with salt and pepper. Heat the oil in a separate large saut pan over medium heat. Place the salmon in the hot oil, skinned side up and cook for 4 minutes. Flip the fish and cook for an additional 4 minutes, or until the internal temperature reaches 145F. Place salmon on a serving dish and top with glaze. Garnish with lemon zest.
|
|