Food

Pomegranate and Bourbon Glazed Salmon

By Seth Fera-Schanes

New York residents have an affinity for pomegranates and this fruit is typically available in most grocery stores and corner bodegas.  People here also really enjoy various types of spirits including bourbon (no surprise there.)  So, if you have two really good things why not combine them to create one really spectacular thing?  Seems reasonable, right?

I took up this challenge and put together a Pomegranate, Bourbon glaze for salmon.  This recipe first appeared on The Refined Chef website.  As the dish was coming together it was a little bitter so I incorporated juice from a freshly squeezed orange which really tied everything together.

I also prepared the dish two ways:  one with marinating the salmon in the glaze before baking and the other by quickly searing the fish on the stove and then brushing on the glaze before finishing in the over.  Both came out really well and it is your choice on which preparation method you prefer. The vibrant colors and well balanced flavors make this a great recipe to try for a dinner party or to impress a date.

Pomegranate Bourbon Glazed Salmon

Pomegranate Bourbon Glazed Salmon

Serving size: 4
Prep time: 20 minutes
Cook time: 10 minutes

Ingredients:
4 Salmon fillets – I used Coho about 1/4 lb each piece
1 pomegranate about 1-1.5 cups of the seeds. Reserve about 1/4 cup for plating
1/4 cup Kentucky Bourbon
1 tbsp butter
1 small shallot – diced
1 orange – juiced
Salt and pepper
Olive oil

Directions:
Pomegranate Bourbon Glaze: In a saute pan over medium low heat add 1 tbsp butter.  Melt but do not brown.  Add pomegranate seeds and cook for 5 minutes stirring occasionally.  Remove pan from heat and add alcohol (make sure heat source is off or pan is away from heat when adding alcohol.)  Put pan back over heat and flambe to burn off the alcohol.  Once flame is out, add juice of one orange and  diced shallot.  Cook for an additional 5-10 minutes.  Remove from heat.  Add mixture to a ricer and press out remaining juice from pomegranate seeds (and then discard the seeds.)  You can also put in a bowl and mash with a spoon and then put through a filter.  Set aside and allow to cool, then place in refrigerator.

Salmon: Preheat oven to 325 F degrees.You can prepare salmon one of two ways. 1.  Add salmon pieces to cooled and refrigerated pomegranate bourbon glaze for 2 hours to marinate.  Remove from marinade and add salt and pepper to taste.  Place on baking sheet and put in pre-heated oven for 5-10 minutes or until desired doneness.  Cooking time will depend on thickness of salmon and if you like medium or well done salmon. 2.  Salt and pepper Salmon pieces and place on a heated pan with a little olive oil.  Cook for 2-3 minutes to crisp up skin.  Remove from heat and brush pomegranate bourbon glaze on top and sides of the fish.  Place on baking sheet and put in pre-heated oven for 5-10 minutes or until desired doneness.  Cooking time will depend on thickness of salmon and if you like medium or well done salmon.When plating add some of the reserved pomegranate seeds over the top and around the plate of the salmon.

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