PAN-ROASTED SALMON WITH GINGER-POMEGRANTE GLAZE
1 tablespoon fresh ginger, julienned
1 teaspoon lime zest
4 fluid ounces pomegranate juice
4 fluid ounces of your favorite Northwest Riesling
1 teaspoon shallot, minced
2 6 ounce salmon filets, skin removed
2 tablespoons extra virgin olive oil
salt and pepper to taste
optional: pomegranate seeds for garnish
recommended side dish: 1 1/2 cups of your favorite tabouleh
Add the shallots to the sauce pan and sauté until translucent. Add the ginger, lime zest, wine, and pomegranate juice. Reduce the mixture on medium heat until the glaze coats the back of a spoon. Turn off the heat when you have reached the desired consistency.
While the sauce is reducing, heat olive oil in a sauté pan on med-high heat. Season salmon filets liberally and place in pan, flipping after 3-4 minutes. Continue cooking second side until internal thermometer reaches 125 degrees or the salmon is browned to your liking. Remove filets from pan and let rest.
Place one salmon filet on a plate, and spoon the glaze over the top. If you are using pomegranate seeds, sprinkle 6-8 over the salmon. Serve alongside ¾ cups tabouleh.