Fish In Pomegranate Sauce Food

BAKED SALMON WITH POMEGRANATE-BALSAMIC SAUCE

Steps:

• First make the sauce by whisking all ingredients under pomegranate sauce together in a small bowl.
• Pour pomegranate sauce into a medium sized saucepan and bring to a boil.
• Let simmer for a few minutes to reduce the sauce to ½ cup (118 ml).
• Set sauce aside.
• Preheat oven to 300°F (or 149°C).
• Combine light brown sugar, salt, and cornstarch in a small bowl.
• Pat the salmon dry with paper towels and spread sugar mixture on flesh side.
• Heat oil in a medium sized oven proof skillet over medium-high heat.
• Once oil has just started to smoke, add fish flesh side down for 1 minute.
• Flip fish to skin side down and sear for another minute.
• Pour sauce over salmon filets.
• Put salmon in the oven (center rack) for 7 to 10 minutes (salmon should register 125°F or 52°C).

POMEGRANATE SAUCE

Steps:

• Cut Pomegranates in half and put seeds through a juice reamer.
• Strain juice through a damp jelly bag or several layers of damp cheesecloth.
• Measure 5 cups of pomegranate juice.
• In a large saucepot combine the pomegranate juice, lemon juice and sugar.
• Bring to a boil, stirring constantly until sugar dissolves.
• Reduce heat to low, or medium low, depending on your stove. You want product at a constant simmer.
• Simmer, stirring often, until product is reduced by half.
• Ladle hot sauce into sterile, hot jars.
• Leave 1/4 inch head space.
• Wipe rims and adjust caps.
• Process in a boiling water bath for 10 minutes at altitudes up to 1000 feet.
• This makes 4 half pints.

POMEGRANATE GLAZED SALMON

Steps:

• Marinate the fish in 2 t olive oil and sprinkle with sea salt and freshly ground black pepper.
• Let sit for about 20 minutes while you prepare the glaze.
• Place the pomegranate seeds in a strainer set over a small bowl.
• With the fork or the back of a spoon, press the seeds against the strainer, forcing the liquid into the bowl.
• Place the juice, lemon zest, Dijon mustard, balsamic vinegar and soy sauce in a small non-reactive saucepan and cook over medium heat.
• While the glaze is reducing, get a cast iron skillet pretty hot and place fish skin side down (without moving) and let sear for about 1-2 minutes.
• Turn the fish over and while it's cooking on the other side, carefully peel away and discard skin.
• Let cook for about 4-5 minutes or until a nice golden brown color.
• Flip the fish over one last time and let sear on the side you removed the skin from.
• Cooking times vary depending on how thick your cut of fish is, and how done you prefer your fish.
• Remove to a plate and let sit.
• Put the 1 T of butter in the glaze and stir until just melted.
• Drizzle over fish.

FISH STUFFED WITH HERBS, WALNUTS AND POMEGRANATE

Steps:

• Heat oven to 475 degrees. Set a large frying pan over medium heat and add 2 tablespoons olive oil. When oil shimmers, add shallots and a pinch of salt. Cook, stirring occasionally, for 10 to 12 minutes until the shallots are tender and golden brown.
• Meanwhile, place herbs, scallions, garlic and walnuts in a large bowl. Stir well with a wooden spoon to combine.
• Add remaining 2 tablespoons oil to the pan, then add the herb mixture. Add a generous pinch of salt and continue to cook, stirring occasionally, until herbs begin to soften, about 4 minutes.
• Combine zest, orange juice and lime juice in a small bowl or glass. Add 6 tablespoons of the juice mixture to the herbs and cook another 4 minutes, until the taste of raw garlic subsides and the liquid simmers away. Add pomegranate molasses and tobiko, if using. Cook, stirring, for another 2 minutes, until molasses is absorbed. Remove from heat and let cool.
• Season the fish with salt, inside and out. Lay the fish open on a cutting board and drizzle 1 tablespoon juice mixture onto the flesh of each fish. Spoon about 1/4 cup stuffing inside each fish and tie closed with kitchen twine spaced 2 inches apart.
• Lightly drizzle a baking sheet with olive oil and lay fish on the sheet. Drizzle remaining juice over fish. Roast until flesh is opaque, flaky and firm to the touch, 18 to 20 minutes. Serve hot or at room temperature.