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Seared Salmon with Pomegranate-Thyme Butter Recipe

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

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Seared Salmon with Pomegranate-Thyme Butter Recipe

Prep: 25 min. + chilling Cook: 10 min.

Yield: 4 Servings

25 10 35

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

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.
Shape into a log; wrap in plastic wrap. Refrigerate for 30 minutes or until firm.
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.
Unwrap pomegranate butter; cut into four slices. Place a slice on each fillet. Yield: 4 servings.

Nutritional Facts 1 serving equals 430 calories, 30 g fat (11 g saturated fat), 115 mg cholesterol, 322 mg sodium, 8 g carbohydrate, trace fiber, 29 g protein.

Originally published as Seared Salmon with Pomegranate-Thyme Butter in Taste of Home's Holiday & Celebrations Cookbook Annual 2011, p56

Shallot Substitutions

Shallots are part of the onion family and have a mild onion-garlic flavor. In place of 3 to 4 shallots, use 1 medium onion plus a pinch of garlic powder or (if you like the taste of garlic) 1 minced garlic clove.