Wild Berry + Pomegranate Roasted Salmon
This roasted salmon is easy enough to make on a weeknight but good enough for company!
Ready in only 30 minutes.
Ingredients:
1 cup of Keel + Curley Wild Berry Pinot Noir
3/4 cup pomegranate seeds
1 shallot, chopped
2 tbsp honey
2 tbsp unsalted butter
4 boneless salmon fillets
1 tsp salt
1/2 tsp fresh ground black pepper
4 thyme sprigs for garnish (optional)
Instructions:
Preheat oven to 400 degrees. In blender, blend wine and 1/2 cup pomegranate seeds; strain through a fine-mesh strainer into a small bowl and discard the pulp.
In a small saucepan, heat shallot, honey, and pomegranate-wine mixture to a boil over high heat; reduce heat to medium and simmer 8 minutes or until reduced by half.
Remove from heat; stir in butter. Makes about 1/2 cup
Place salmon, skin side down, in 8-inch square baking dish; sprinkle with salt and pepper.
Pour wine mixture over salmon and roast for 15 minutes or until internal temperature reaches 145 degrees.
Serve salmon drizzled with pomegranate-wine sauce and sprinkled with the remaining 1/4 cup of pomegranate seeds.
Garnish with thyme sprigs and enjoy!
