pomegranate beurre rouge

OK, so this is a fancy name for a very simple sauce — it’s just pomegranate red wine butter sauce. Easy as, well, heat and stir! This is my choice for pairing with Brian Carter Cellars new release of his 1 Malbec, a luscious wine with great complexity. I hope you enjoy!

pomegranate seeds

 

pomegranate beurre rouge

 ½ cup pomegranate juice
¼ cup Brian Carter Cellars 1 Malbec
2-3 tablespoons pomegranate seeds
2-3 tablespoons COLD butter
salt & pepper to taste

 In a skillet over medium-high heat, bring the pomegranate juice and wine to a boil and reduce by half. Reduce heat to low, add pomegranate seeds. Gently swirl in the butter, one tablespoon at a time. Season with salt & pepper; serve immediately over pan roasted salmon.

Sauce for 4.

 

pan roasted salmon

for brine:
3 tablespoons Kosher salt
1/4 cup brown sugar
 
One 1 – 11?4 pound salmon fillet, skinned, or     salmon steaks, skin and bones removed
3 tablespoons olive oil
salt and pepper to taste

Dissolve salt and sugar in 1/2 cup hot water, then add 1-1/2 cups cold water. Pour into large resealable plastic bag or shallow dish. Divide fillet into 4 serving portions if necessary.  Place fish fillets in brine, seal. Refrigerate for 1/2 hour. Remove fish from brine, pat dry. Allow salmon to come to room temperature, about 15 minutes. Preheat oven and baking sheet to 425°F.

Heat butter and olive oil in large heavy skillet over high heat. Place fillets in heated pan, cook 2 minutes on each side, until golden brown. Remove to heated baking sheet; season with salt and pepper to taste. Place in preheated oven; cook 5 to 10 minutes, until internal temperature of salmon reaches 135°F. Remove from oven, tent with foil. Let stand 2 to 4 minutes, until internal temperature reaches 145°F.

Serves 4.


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