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Seared Salmon with Pomegranate-Thyme Butter

 Seared Salmon with Pomegranate-Thyme Butter
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
4 ServingsPrep: 25 min. + chilling Cook: 10 min.

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

2 of 2

Seared Salmon with Pomegranate-Thyme Butter (continued)

Directions (continued)

  • 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.
Wine: Full-Bodied White Wine: Enjoy this recipe with a full-bodied white wine such as Chardonnay or Viognier.