Pan-Grilled Salmon With Maple-Pomegranate Sauce

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The sweetness of the maple syrup in the sauce is balanced by the tartness of the pomegranate molasses, making a warm, fragrant sauce for light, fresh pan-grilled salmon.
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Note: If you don't have a grill pan, use a heavy (preferably cast-iron) skillet to sear the fish. Cooking time will be the same.
Serves 2
Ingredients
  • 1/2 tbsp unsalted butter
  • 1 tbsp finely chopped shallot
  • 3 tbsp maple syrup
  • 1 tbsp pomegranate molasses
  • 1 tsp Dijon mustard
  • sea salt
  • freshly ground black pepper
  • olive oil, for brushing
  • 2 4- to 5-oz salmon steaks (about 1-inch thick) with skin on 1 side
Preparation
  1. Heat a small skillet or saucepan over medium-low heat. Add the butter and swirl to coat. Add the shallot and cook 3 minutes, stirring frequently.
  2. Add the maple syrup, pomegranate molasses, and mustard and season with salt and pepper. Bring to a light simmer, then reduce the heat to low and cover. Cook gently 10 minutes. Remove from the heat.
  3. Meanwhile, heat a grill pan over medium-high heat and brush with oil. Season the salmon steaks with salt and pepper and place in the pan skin-side up. Grill 3 minutes.
  4. Turn skin-side down and grill until the salmon is just cooked through but still pink in the center, 2-3 minutes longer. Lift the fish off its skin (the skin should stick to the pan) and place 1 salmon steak on each of 2 plates.
To serve, divide the maple-pomegranate sauce and spoon on top of and around the salmon. Serve right away.




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