Baked Salmon with Pomegranate-Balsamic Sauce

Amarante

Sun, Jun 28 2020, 11:31 am

This was extremely easy and very tasty. A good technique for salmon.

Baked Salmon with Pomegranate-Balsamic Sauce

Author: Cook's Illustrated

Serves: 4

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

When cooking salmon inside, most recipes call for broiling, however this technique risks an overly chewy crust. Rather than broiling, this recipe suggests searing the salmon and then slow cooking it. This technique proved not only to be easy, but also produced a perfectly cooked salmon fillet. It allows the salmon to heat evenly but still creates a caramelized outer shell. It also gives you more control over the heat by avoiding the need to frequently open the oven door and baste the salmon with the sauce..

Baked Salmon with Pomegranate-Balsamic Sauce

Ingredients

4 salmon filets
1 teaspoon light brown sugar
teaspoon kosher salt
teaspoon cornstarch
1 teaspoon canola oil
black pepper

Pomegranate-Balsamic Sauce

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

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 ½ 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).