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4 6-ounce salmon fillets, skin on
2 cups unsweetened pomegranate juice (or use strawberry, raspberry, or other seasonal fruit juice)
2 tablespoons light brown sugar
¼ cup chopped shallots
½ teaspoon arrowroot powder (or cornstarch)
1 tablespoon olive oil
¾ teaspoon coarse salt
½ teaspoon black pepper
Pat the salmon fillets dry with paper towels and allow them to come to room temperature while you make the glaze.
In a small saucepan, combine the pomegranate juice, brown sugar and shallots, and bring to a boil over high heat. Boil for about 15 minutes, stirring frequently, until reduced to about ¾ cup. Pour into a metal or glass measuring cup and let cool. When slightly cooled, whisk in the arrowroot to thicken.
In a large sauté pan, heat the olive oil over medium high heat. Sprinkle salt and pepper over the salmon. Place the fillets in the hot oil, skin side up, and sear for about a minute and a half, until the salmon releases from the pan when a thin spatula is inserted underneath. Carefully turn the salmon pieces. Take the pan off the heat and carefully pour the pomegranate mixture in the pan (since the pan is hot, pour it in on one side and tilt to cover the bottom of the pan). Return the pan to the stove; cook for about 2 minutes longer, depending on the thickness of the fillets, using your spatula to scoop the glaze over the filets. Serve hot over cooked brown rice or rice pilaf.