Pomegranate & red wine roasted salmon recipe

Step 1

Preheat oven to 400°. In blender, blend wine and ½ cup pomegranate seeds; strain through fine-mesh strainer into small bowl and discard pulp.

Step 2

In small saucepan, heat shallot, honey and pomegranate-wine mixture to a boil over high heat; reduce heat to medium and simmer 8 minutes or until reduced by ½. Remove from heat; stir in butter. Makes about ½ cup.

Step 3

Place salmon, skin side down, in 8-inch square baking dish; sprinkle with salt and pepper. Pour wine mixture over salmon. Roast salmon 15 minutes or until internal temperature reaches 145°. Serve salmon drizzled with pomegranate-wine sauce and sprinkled with remaining ¼ cup pomegranate seeds. Garnish with thyme sprigs, if desired.