Salmon Filets in Pomegranate Reduction

Photo by Andy Hyslop

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4 servings

  • 2 pounds salmon, cut into 8-ounce pieces
  • 2 limes, quartered
  • Salt and pepper to taste
  • 2 pounds fingerling potatoes (or new red potatoes)
  • 1 pound green beans
  • 1 red onion
  • 1 stick butter, divided
  • 1 teaspoon salad oil, such as canola, grapeseed, or light olive oil
  • ¼ cup pomegranate juice
  • 2 tablespoons white wine
  • ¼ cup pomegranate seeds
  1. Preheat oven 350 degrees
  2. Marinate salmon by squeezing four lime quarters over the fish, then sprinkling with salt, and pepper.
  3. Cut potatoes into very thin slices, dice green beans, and julienne onion.
  4. In a skillet, melt half of the butter and add the potatoes, green beans, and onion. Put a lid on the skillet and let cook on low heat for about 10 minutes or until vegetables are brown and tender. Season with salt and pepper.
  5. In another pan, heat salad oil.
  6. Put in the salmon filets, salt, and pepper and sear for 1 minute.
  7. Finish in the oven for 5 minutes or until tender.
  8. Put fish on a platter once cooked.
  9. Use the same skillet to reduce the pomegranate juice with remaining butter, salt, lime juice squeeze from the other four lime quarters, and white wine.
  10. Pour sauce over dish. Serve vegetables on the side and garnish whole dish with fresh pomegranate seeds.
  • from Chef Bruce Ucán of the Mayan Café, Louisville, Kentucky

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