Crispy Skin Salmon with Pomegranate Maple Balsamic Glaze
Glaze adapted from America's test kitchen
- Prep time
- --
- Cook time
- Not listed
- Yield
- 2 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 3-4 tbsp maple syrup (depends on how sweet you want it to be)
- 3 tbsp pomegranate juice from fresh pomegranate
- 2 tbsp balsamic vinegar
- 1 tbsp Dijon mustard
- 1 tsp corn starch
- Pinch of salt
- Pinch of cayenne pepper
- 350 g to 400g salmon fillets (cut into 2 portions)
- 1-2 tbsp olive oil
- Salt and pepper to taste
- 2 tbsp oil for pan frying
Instructions
- 1
Pomegranate Maple Balsamic Glaze
- 2
To get the seeds out of the pomegranate, cut it in half, and use a wooden spoon to knock the seeds out into a bowl.
- 3
Juice it by squeezing the juice out from the seeds. I used a masher then strain it to get the juice.
- 4
Reserve some seeds for garnishing.
- 5
Whisk all the ingredients together and bring it to a boil in a heavy bottom saucepan over med heat.
- 6
Lower to simmer until glaze consistency.
- 7
Set aside until ready to use.
- 8
Crispy Skin Salmon
- 9
Clean the salmon and make sure that salmon skin has no scales.
- 10
Pat dry, with your fingers and thumb, roll salmon so you get a little c shape hump, and score the salmon skin crosswise with a sharp knife about 1/2 inch deep.
- 11
Try to score the skin as close as possible to get extra crispy skin.
- 12
Rub olive oil all over the salmon skin.
- 13
Season generously with salt and pepper, get into the slits too!
- 14
Turn and season the flesh side of the salmon.
- 15
Heat pan on med heat high with oil.
- 16
When oil is shimmering, add salmon skin side down, and hold it down for 3 seconds.
- 17
Do not touch/move/flip fish, allow it to sear and cook for 2-3 mins, before checking.
- 18
Flip salmon carefully and allow to cook for another 2-3 mins, or until done.