Ingredients:
2 large salmon fillets
2 tablespoons extra virgin olive oil
Dried thyme
2 leeks, sliced thinly
1 cup Pama pomegranate liquor
Instructions:
Heat a large nonstick skillet over medium heat. Brush salmon fillets with 1 tablespoon of the olive oil, sprinkle with a little thyme and place salmon, skin side up, on hot skillet.
Sear for two to three minutes, without moving fillets. When a nice brown crust forms, remove fillets to a plate. Add another tablespoon of olive oil to the skillet and add leeks. Saute briefly and then add the Pama liquor. After a minute, add salmon back to skillet, skin side down, lower heat and cover. Let the salmon cook in this liquid for just a few minutes. If you are using a thinner salmon, like a Sockeye, it won't take very long.
You do not want to overcook the fish! It is better to take it out and let it sit for a couple of minutes because it will continue to cook. Remove salmon to a platter and pour pomegranate juice and leeks over salmon.
- Recipe courtesy of Elaine McCardel