Christmas Salmon
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pat the salmon fillets dry
season with salt, pepper and paprika
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finely chop the shallot
mince the garlic cloves
heat oil and butter over medium high, add salmon fillets
sear 3 minutes per side
remove from skillet
add garlic and shallot, cook for 3 minutes over low
deglaze the skillet with 1/4 cup water
add pomegranate molasses, maple syrup, salt and pepper
return salmon to skillet
coat with pomegranate sauce
add rosemary, lemon juice and black pepper
top with lemon zest
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sprinkle with chili flakes and pomegranate seeds
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