Seared Salmon with Pomegranate-Thyme Butter |
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Prep Time: 25 Minutes Cook Time: 0 Minutes |
Ready In: 25 Minutes Servings: 4 |
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Salmon has such fantastic flavor on its own that you don't need much to make it taste better. My family likes when I top cooked fillets with a butter prepared with pomegranate juice, balsamic vinegar and thyme.De'Lawrence Reed, Durham, North Carolina Ingredients:
1/2 cup pomegranate juice |
1/4 cup balsamic vinegar |
1 shallot, finely chopped |
1/4 cup butter, softened |
3/4 teaspoon minced fresh thyme or 1/4 teaspoon dried thyme |
4 salmon fillets (6 ounces each) |
1/4 teaspoon salt |
1/4 teaspoon coarsely ground pepper |
1 tablespoon olive oil |
Directions:
1. In a small saucepan, combine the pomegranate juice, vinegar and shallot. Bring to a boil; cook until liquid is reduced by half, about 8-10 minutes. Transfer to a small bowl; cool. Beat in butter and thyme.
2. Shape into a log; wrap in plastic wrap. Refrigerate for 30 minutes or until firm.
3. Sprinkle fillets with salt and pepper. In a large nonstick skillet, cook fillets in oil over medium heat for 4-5 minutes on each side or until fish flakes easily with a fork.
4. Unwrap pomegranate butter; cut into four slices. Place a slice on each fillet. Yield: 4 servings.
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