Roasted Salmon With Pomegranate Butter Sauce

Name: Roasted Salmon With Pomegranate Butter Sauce
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 6 , 6 serving(s)
Ingredients: 2 lbs center-cut salmon fillets, with skin; 1/2 teaspoon salt; 1/4 teaspoon fresh ground black pepper; 1/2 cup pomegranate juice (bottled); 1/2 cup red wine (such as Syrah-Cabernet blend); 2 tablespoons shallots, minced; 1/2 teaspoon fresh rosemary, chopped (dried) or 1/4 teaspoon rosemary (dried); 8 tablespoons unsalted butter, chilled, cut into 8 equal portions (1 stick); salt & freshly ground black pepper

Submitted by Epi Curious

"Adapted from "Autumn Gatherings: Casual Food to Enjoy with Family and Friends" by Rick Rodgers. This is a dish that looks as good as it tastes and is a great dinner party centerpiece. Use wild salmon if you can and make extra sauce for freezing...you'll like it on just about anything. (Note that I removed the step of straining the sauce from the original recipe because it is optional and just adds extra effort and is not really necessary)."

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Ready In:: 45mins
Ingredients:: 9
Serves:: 6

ingredients

2 lbs center-cut salmon fillets, with skin
¹⁄₂ teaspoon salt
¹⁄₄ teaspoon fresh ground black pepper
¹⁄₂ cup pomegranate juice (bottled)
¹⁄₂ cup red wine (such as Syrah-Cabernet blend)
2 tablespoons shallots, minced
¹⁄₂ teaspoon fresh rosemary, chopped (dried) or 1/4 teaspoon rosemary (dried)
8 tablespoons unsalted butter, chilled, cut into 8 equal portions (1 stick)
salt & freshly ground black pepper

directions

Preheat oven to 400 degrees. Lightly oil a large rimmed baking sheet.
Run your fingers over the side cut of the salmon, feeling for any pin bones.
If necessary, pull any bones out with sterilized tweezers. Place the salmon on the baking sheet, flesh side up. Season the salmon with salt and pepper. Cut vertically into 6 equal portions, but do not separate the pieces (this makes the salmon easier to serve after cooking).
Roast the salmon until it shows just a hint of bright pink when prodded at the center of one of the cuts with a knife, 12 to 15 minutes.
Meanwhile, make the pomegranate butter sauce. Bring the pomegranate juice, red wine, shallots,and rosemary to a boil in a nonreactive medium saucepan over high heat. Cook until the mixture is reduced to 2 tablespoons, about 6 minutes. Reduce the heat to very low.
Remove the pan from the heat and whisk in one tablespoon of the butter. Whisk until the butter softens into a creamy texture, occasionally returning the pan to the heat to keep it warm, but not hot. Repeat with the remaining butter, one tablespoon at a time. Season with salt and pepper to taste. Do not bother to keep the sauce piping hot; it will be warmed by the heat of the salmon.
Serve on individual dinner plates and spoon the sauce on top; serve immediately.