It’s that time of year again, when I peruse though the produce aisle and spot the beautiful exotic fruit called the pomegranate. A biblical fruit, King Solomon had it carved into the exotic wood in the temple. On the outside it appears to have the skin of hard leather, but slice open this wonder fruit and deep red hidden jewels of sweet juice, full of healing antioxidants, reveal themselves.
The best way to capture the seeds without cutting into them is to gently score the center of the pomegranate with a sharp knife. Carefully peel apart the two halves and slightly pull at the edges. Turn the halved pomegranate over and tap the red skin with a wooden spoon over a bowl. As you “spank” the skin, the seeds will fall out.
I attended IFBC (International Food Bloggers Conference) in Seattle this past weekend. Not only was it a great conference where I met a lot of other food bloggers from around the world, I also learned some interesting facts about the foods we eat. Did you know that Bristol Bay in Alaska is home to the world’s largest wild salmon fish hatchery? Up to 40 million sockeye salmon return to this pristine area every year, making it the largest run of salmon in the world! If you enjoy eating wild salmon, chances are it came from Bristol Bay. Click here: Bristol Bay wildlife and sanctuary for more information on this amazing ecosystem. Bristol Bay representatives were at IFBC offering delicious smoked salmon, and a variety of salmon dishes. When I got home I decided to make a delicious wild caught salmon meal, Grilled salmon with Pomegranate Balsamic Reduction.
Our local Farmer’s Market has a new vendor, Gianni’s Balsamic Vinegars , and I must say I truly have never tasted better balsamic in all my life. The barrel-aged balsamic is as thick as honey, and the taste is phenomenal! They produce balsamic vinegar of all sorts, including white balsamic. I purchased an assorted pack and proceeded to open each one when I got home just to taste them again! Here is a link to their website. You won’t be disappointed!
Grilled Salmon With Pomegranate Balsamic Reduction
Print recipe
| Serves | 4 |
| Prep time | 10 minutes |
| Cook time | 20 minutes |
| Total time | 30 minutes |
| Dietary | Gluten-free |
| Meal type | Main Dish |
| Misc | Gourmet |
Ingredients
reduction
- 1/3 cup balsamic vinegar (barrel aged)
- 1 tablespoon wild honey
- 6 Sprig Thyme (Fresh for reduction & garnish)
salmon
- 1 Pomegranate seeded (divided in half)
- 2 tablespoons olive oil (extra virgin)
- 2 tablespoons butter (unsalted)
- 1 Pound Salmon Fillet (Cut into 4 equal fillets)
- 1 tablespoon herbs (fresh thyme, rosemary, oregano)
- salt & pepper (to taste)
Directions
| reduction | |
| Step 1 | |
 Place Balsamic vinegar, honey, and two thyme sprigs in pan over medium heat. Stir occasionally. | |
| Step 2 | |
| Add 1/2 of pomegranate seeds to pan. Continue to stir until liquid has reduced in half and thickened. | |
| salmon | |
| Step 3 | |
| Remove from heat and strain pomegranate seeds from reduction. Set aside. | |
| Step 4 | |
| If purchasing full salmon fillet, cut into four equal pieces. | |
| Step 5 | |
 Finely chop herbs (thyme, rosemary, oregano). Sprinkle over melted oils in pan. | |
| Step 6 | |
 Place salmon skin-side down, sprinkle with salt and pepper and cook for 5 minutes. | |
| Step 7 | |
| Flip salmon over and cook for an additional 3-4 minutes. | |
| Step 8 | |
|
Remove from heat. Pour balsamic reduction over the top of the salmon. Garnish with remaining pomegranate seeds & fresh thyme sprigs. | |
| Step 9 | |
| Serve with Jasmine rice | |
Whoa! This looks absolutely incredible! I am always looking for fun, new ways to cook my salmon! 🙂