Pomegranate & Red Wine-Roasted Salmon
Prep: 20 minutes
Roast: 15 minutes • Serves: 4
3/4 cup pomegranate arils
1 shallot, chopped
2 tablespoons Bee Harmony® Honey
2 tablespoons Challenge® Unsalted Butter
4 boneless salmon fillets (about 1-1/4 pounds)
1 teaspoon salt
1/2 teaspoon fresh ground black pepper
4 thyme sprigs for garnish (optional)
1.Preheat oven to 400°. In blender, blend wine and 1/2 cup pomegranate arils; strain through fine-mesh strainer into small bowl and discard pulp.
2.In 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 1/2. Remove from heat; stir in butter. Makes about 1/2 cup.
3.Place salmon, skin side down, in 8-inch square baking dish; sprinkle with salt and pepper. Pour wine mixture over salmon. Roast salmon 15 minutes or until internal temperature reaches 145°. Serve salmon drizzled with pomegranate-wine sauce and sprinkled with remaining 1/4 cup pomegranate arils. Garnish with thyme sprigs, if desired.
Approximate nutritional values per serving:
393 Calories, 16g Fat (5g Saturated), 105mg Cholesterol,
655mg Sodium, 18g Carbohydrates, 2g Fiber, 33g Protein