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Grilled Salmon With Apples And Juniper

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Ingredients
  Pomegranate 1 Large
  Apple cider 2 Cup (32 tbs)
  Fish broth/Water 2 Cup (32 tbs) (Homemade)
  Cider vinegar 1⁄2 Cup (8 tbs)
  Juniper berries 12
  Fresh thyme leaves 1 Tablespoon
  Whole black peppercorns 1 Tablespoon
  Small red onion 1 , peeled and diced fine
  Kosher salt To Taste (optional)
  Black pepper To Taste (few grinds)
  Green apple 1⁄2 Cup (8 tbs), skin on, finely diced (preferably Rhode Island Greening or Granny Smith)
  Boneless salmon fillets 20 Ounce (4 skinless fillets, 5-ounce each)
  Fresh chives 1⁄4 Cup (4 tbs), snipped
  Fresh chives/Parsley 1 Tablespoon (for garnishing)
Directions

GETTING READY
1. Start by preparing a charcoal, wood, or gas grill or preheat the broiler
2. Take the pomegranate and cut it in half, use both your hads to pick up one half of pemergranate and then hold it over a plate, cut side down, then apply pressure by pressing your thumbs together at one end and apply pressure while pulling the skin back with your fingers to turn the pomegranate inside out, this procedure is used to release the seeds and membrane
3. Lay the membrane, and separate the seeds from it, set them aside, take a citrus juicer and squeeze the juice from the other half of the pomegranate, make sure to discard all rind and membrane

MAKING
4. In a saucepan, combine the next 6 ingredeints along with the pomegranate juice, now boil over medium heat, for about 10 minutes, until quantity decreases to 1 1/4 cups, later strain through a fine sieve.
5. In a large nonstick skillet, place the onion and cover it, cook for about 5 minutes until the onion becomes soft
6. Now add the reduced broth to the skillet and cook for about 3 minutes, until the onion is completely tender, season to taste with salt and pepper
7. In the same skillet, now dd the apple and cook for about 2 minutes, untill the apple is firm, then set aside and keep it warm
8. On a grill, place the salmon with the inside flesh toward the heat source and grill for about 4 minutes, now turn the salmon to the other side and cook for about 2 minutes
9. Over 4 serving plates, spoon half the sauce, and place a salmon fillet in the center of each plate, then add the chives to the remaining sauce and spoon it over the tops of the salmon fillets.
10. On the plate filled with salmon fillet, sprinkle the reserved pomegranate seeds and finally garnish with chives and serve

SERVING
12. Serve with a sauce of your choice

Recipe Summary

Difficulty Level: 
Medium
Cuisine: 
American
Course: 
Main Dish
Method: 
Grilling
Ingredient: 
Salmon
Interest: 
Gourmet, Healthy
Servings: 
4

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