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GRILLED SALMON WITH POMEGRANATE BUTTER SAUCE - Bonus Website Recipe!

INGREDIENTS

  • 1 1/2 pound salmon fillets, preferably wild caught
  • Salt (or Herbamare) and black pepper
  • 1/2 cup bottled pomegranate juice (not a blend - use all pomegranate juice - I like R. W. Knudsen (Just Pomegranate)
  • 1/2 cup red wine (hearty)
  • 2 tablespoons chopped shallots
  • 1/4 teaspoon crumbled dried rosemary
  • 4 tablespoons unsalted butter, chilled, cut into 4 portions

Sprinkle the salmon on the flesh side generously with salt (or Herbamare) and pepper.  Keep refrigerated until ready to grill.

Make sauce:  Place pomegranate juice, wine, shallots and rosemary in a small heavy saucepan and bring to a boil over medium-high heat.  Cook until the liquid is reduced to approximately 1/4 cup.  Note:  I keep a pyrex liquid measuring cup next to the saucepan, and periodically pour the liquid into the cup to ascertain when it has been reduced to the desired level.  The reduction may be slightly less than 1/4 cup, but should not be more.

Reduce the heat to very low.  Add the butter to the saucepan, 1 tablespoon at a time, whisking after each addition until the butter softens and becomes incorporated into the liquid reduction.  After the final tablespoon has been incorporated, remove from heat and set aside at room temperature until ready to serve. 

Preheat grill and turn over the responsibility for grilling the fish to the person who will do the best job.  I have mentioned before that I take the guesswork out of grilling by using a Holland convection grill (If you're lookin' you're not cookin') - I have determined that salmon is cooked perfectly on the Holland grill by placing skin side down, closing the lid and cooking for 20 minutes.  You know the salmon is cooked perfectly when you see just a hint of bright pink when you prod the center of the fish with a sharp knife. 

Place grilled fish on a platter and cut crosswise into desired number of portions.  If you cut through to the skin, but not through the skin, you should be able to remove the fish from the skin with a spatula rather easily, which is the desired way to serve the salmon.  Put each serving on individual plates, and spoon the sauce generously over top or to the side of each serving.  Serves 3-4