Monday, December 5, 2011
Grilled Salmon with Seasonal Pomegranate Sauce...
I served this dish with seasonal greens and roasted potatoes...
You decide on what you're going to serve with this. I'm just going to tell you how to cook the fish and make the sauce.
Sauce for two:
1 cup white wine
1/4 cup fish or vegetable stock
Juice of one ripe pomegranate
1 tablespoon butter
Get sauce ingredients ready now!
If you're going to grill or BBQ the salmon, you can leave the skin on, otherwise take it off. Cut salmon into portion size pieces and as usual season well with sea salt and black pepper.
Get your grill or saute pan hot, add oil if using a pan. Now the trick here is to only turn the fish once, and to cook the presentation side first, and the skin side second! Oil your grill and place the fish on hottest part of the grill, or place your fish in a hot pan with oil. The only difference in cooking fish on a grill vs. a saute pan is you want to keep the fish moving a little bit, by shaking the pan once in a while. Once you're comfortable that the first side is done and has some color, turn it and cook for about a minute or two, then finish in oven set at 325*. This will give you time to make the sauce, but act quickly.
In a hot saute pan over high heat, add the wine and reduce by 2/3rds its volume, then add the stock and do the same. Now add the juice and reduce until you have about four tablespoons of sauce. Now turn off the heat and add the butter, and shake the pan in a back and forth motion, until the butter melts and you start to have a nice shine to the sauce. You will know the shine when you see it, go with your gut! Remove from the stove at this point, and sauce your fish.