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 beurre rouge½ 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 salmonfor 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.