1. Preheat oven to 400°. In blender, blend wine and ½ cup pomegranate seeds; strain through fine-mesh strainer into small bowl and discard pulp.
2. In small saucepan, heat shallot, honey and pomegranate-wine mixture to a boil over high heat; reduce heat to medium and simmer 8 minutes or until reduced by half. Remove from heat; stir in butter. Makes about ½ cup.
3. In 8-inch square baking dish, place salmon skin side down; sprinkle with ¾ teaspoon salt and ½ teaspoon black pepper. Pour wine mixture over salmon; roast 15 minutes or until internal temperature reaches 145°.
4. Serve salmon drizzled with pomegranate-wine sauce sprinkled with remaining ¼ cup pomegranate seeds and garnished with thyme sprigs.
- 393 Calorie
- 16 g Fat
- 5 g Saturated
- 105 mg Cholesterol
- 510 mg Sodium
- 18 g Carbohydrates
- 2 g Fiber
- 14 g Sugars
- 9 g Added Sugars
- 33 g Protein
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Nutritional Information
- 393 Calorie
- 16 g Fat
- 5 g Saturated
- 105 mg Cholesterol
- 510 mg Sodium
- 18 g Carbohydrates
- 2 g Fiber
- 14 g Sugars
- 9 g Added Sugars
- 33 g Protein
Directions
1. Preheat oven to 400°. In blender, blend wine and ½ cup pomegranate seeds; strain through fine-mesh strainer into small bowl and discard pulp.
2. In small saucepan, heat shallot, honey and pomegranate-wine mixture to a boil over high heat; reduce heat to medium and simmer 8 minutes or until reduced by half. Remove from heat; stir in butter. Makes about ½ cup.
3. In 8-inch square baking dish, place salmon skin side down; sprinkle with ¾ teaspoon salt and ½ teaspoon black pepper. Pour wine mixture over salmon; roast 15 minutes or until internal temperature reaches 145°.
4. Serve salmon drizzled with pomegranate-wine sauce sprinkled with remaining ¼ cup pomegranate seeds and garnished with thyme sprigs.