Perfect for a special birthday or anniversary, a romantic dinner (like Valentine's Day), or when you just want to show off a bit in the kitchen. You can also use Arctic Char or Steelhead trout fillets for this recipe with good results.
(View the Full Size Photo of Pomegranate Glazed Salmon with Apple Horseradish Cream & Baby Shallot Potatoes)
Prep Time: 20 minutes
Cook Time: 25 minutes
Total Time: 45 minutes
Yield: 2 servings
- 2 skinless salmon fillets (about 6 oz each)
- 1 Tbsp balsamic vinegar
- 1 Tbsp pomegranate molasses (see Cook's Notes)
- Coarse salt
- Coarsely ground black pepper
- For the sauce:
- 1/2 of an apple
- 1 tsp lemon juice
- 2 Tbsps finely chopped fresh horseradish (see Cook's Notes)
- 1/4 cup cottage cheese
- 1/4 tsp salt
- For the potatoes:
- 1 Tbsp bacon fat (or olive oil)
- 8 ounces tiny potatoes (see Cook's Notes)
- 2 Tbsps finely chopped shallots
- 1 Tbsp thinly sliced scallion (green parts only) or chive strips
Mix together the balsamic vinegar and pomegranate molasses. Brush the fillets on all sides with the glaze and place them on a plate. Sprinkle with a generous amount of freshly ground black pepper.
Dry the glaze by aiming a small fan at the fillets (or place uncovered in the refrigerator) until the top surface is no longer shiny (about 5-10 minutes.)
While the salmon is drying, prepare the sauce. Peel, core, and chop the apple, and toss with the lemon juice. Set aside.
Pulse the horseradish in a food processor or blender to get it as fine as possible. Add the apple and pulse til very finely minced. Add the cottage cheese and salt, and process until completely smooth.
Melt the bacon fat in a skillet and add the potatoes, tossing to coat. Cook the potatoes over medium heat, stirring occasionally, until they begin to color (about 7 minutes.) Stir in the shallots and cook until potatoes are softened and shallots are caramelized. Keep warm.
Place the salmon on a broiling pan and broil on Low (or in the lower position) for 3-5 minutes, depending on thickness. When the thickest part feels lightly firm, it's done.
To serve, sprinkle potatoes with coarse salt and pepper and toss with the scallion or chives. Divide the potatoes between two plates. Set the salmon on top and spoon the sauce on top. Garnish with chives and pomegranate arils, if desired.
Makes 2 servings of Pomegranate Glazed Salmon with Apple Horseradish Cream & Baby Shallot Potatoes
- Pomegranate molasses is available at Indian and Middle Eastern groceries. You can make your own by cooking down pure pomegranate juice very slowly over low heat until thickened. 1 cup of juice will cook down to about 1/4 cup; you'll have plenty for the recipe and enough left over to add wonderful flavor to dressings, sauces, etc. You can also use drops of pomegranate molasses to decorate your plate for an extra fancy presentation.
- If fresh horseradish is unavailable, use 1 1/2 tablespoons of prepared horseradish (available in jars in the refrigerated case of the supermarket.)
- If you can't find tiny baby potatoes (about the size of a large grape), use the smallest ones available, cut in half or quarters depending on size.