Seared Salmon with Pomegranate-Thyme Butter Recipe

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Seared Salmon with Pomegranate-Thyme Butter Recipe

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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
MAKES:
4 servings
TOTAL TIME:
Prep: 25 min. + chilling Cook: 10 min.
MAKES:
4 servings
TOTAL TIME:
Prep: 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 each fillet. Yield: 4 servings.
Originally published as Seared Salmon with Pomegranate-Thyme Butter in Taste of Home's Holiday & Celebrations Cookbook Annual 2011, p56

Nutritional Facts

1 each: 430 calories, 30g fat (11g saturated fat), 115mg cholesterol, 322mg sodium, 8g carbohydrate (7g sugars, 0 fiber), 29g protein.

  • 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
  1. 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.
  2. Shape into a log; wrap in plastic wrap. Refrigerate for 30 minutes or until firm.
  3. 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.
  4. Unwrap pomegranate butter; cut into four slices. Place a slice on each fillet. Yield: 4 servings.
Originally published as Seared Salmon with Pomegranate-Thyme Butter in Taste of Home's Holiday & Celebrations Cookbook Annual 2011, p56

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