Pink salmon with a deep ruby red glaze is as beautiful as it is delicious.
Recipe from Co+op, Welcome to the Table
2 cups unsweetened pomegranate juice
2 tablespoons light brown sugar
1/4 chopped shallots
1/2 teaspoon arrowroot powder (or cornstarch)
1 tablespoon olive oil
3/4 coarse salt
1/2 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 3/4 cup. Pour into a metal or glass measuring cup and let cool. When slightly cooled, whisk in the arrowroot to thicken.
In a large saute pan, heat the olive oil over 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 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 fillets. Serve hot over cooked brown rice or rice pilaf.