Pomegranate Salmon

Pomegranate Glazed Salmon

Every now and then, plain old fun stuff happens because of the blog or something I've written--someone calls up and asks if I'd like to taste/try/experiment with foods, drinks, tools, etc. (Note to liquor purveyors: very open to all!)...

Anyway.

POM Wonderful, makers of pomegranate juice, asked if they could send on a case of the 100% real deal juice...oh, why yes, of course you can. No strings attached, but my job is to play in the kitchen and yesterday, play I did.

I had lovely wild-caught salmon already thawed. I simply cooked the juice down, added some balsamic, then glazed the salmon with that fruity-tangy glaze. Very simply: a hit. And quite pretty, too. (Ps. Not lost on me that the funny Morgan Spurlock is just releasing Greatest Movie Ever Sold, sponsored by--POM Wonderful!! Go on, click over. Go have fun. Win big prizes. But especially, go watch the movie...for those of you who don't know, Spurlock did Supersize Me.)

8 ounces POM Wonderful Pomegranate juice
2 tablespoons balsamic vinegar
1 pound wild-caught salmon, cut into slices on the diagonal (for the best surface area)
1 tablespoon olive oil
1 teaspoon butter

1. Cook juice over high heat (boiling) until it reduces to about 1/4 cup. Remove from heat and stir in balsamic.

Juice, ready to reduce

2. Pat salmon slices dry and season with salt and pepper. Heat oil and butter in cast-iron skillet until butter just starts to turn golden. Add salmon and cook about 4 minutes. Carefully turn salmon pieces and cook another 3 minutes. Remove from skillet and keep warm.

Slice salmon on angle to get most surface

3. Deglaze hot skillet with juice/balsamic mixture. Remove from heat. Serve salmon with basmati rice and spoon glaze over each piece.