Salmon Baked with Pomegranate-Balsamic Sauce

By timbrehse

This new slow-cooking technique produces perfectly cooked salmon fillets every time.

Ingredients

• 4 salmon filets
• 1 teaspoon light brown sugar
• teaspoon kosher salt
• teaspoon cornstarch
• 1 teaspoon canola oil
• black pepper
• 3 tablespoons light brown sugar
• 3 tablespoons pomegranate juice
• 2 tablespoons balsamic vinegar
• 1 tablespoon whole grain mustard
• 1 teaspoon cornstarch
• a pinch of cayenne pepper

Details

Servings 4
Preparation time 10mins
Cooking time 30mins
Adapted from honestcooking.com

Preparation

Step 1

Instructions

First make the sauce by whisking all ingredients under pomegranate sauce together in a small bowl.

Pour pomegranate sauce into a medium sized saucepan and bring to a boil.

Let simmer for a few minutes to reduce the sauce to 1/2 cup (118 ml).

Set sauce aside.

Preheat oven to 300°F (or 149°C).

Combine light brown sugar, salt, and cornstarch in a small bowl.

Pat the salmon dry with paper towels and spread sugar mixture on flesh side.

Heat oil in a medium sized oven proof skillet over medium-high heat.

Once oil has just started to smoke, add fish flesh side down for 1 minute.

Flip fish to skin side down and sear for another minute.

Pour sauce over salmon filets.

Put salmon in the oven (center rack) for 7 to 10 minutes (salmon should register 125°F or 52°C).