Tangy Salmon Delight!

I love it when pomegranate season rolls in...can't resist those crunchy tangy red pearls bursting with flavor. I've experimented with pomegranate a lot - in salads, desserts and yogurts but never with a main dish. I finally took the plunge with one of my other most favorite food items - Salmon! I recently bought myself a fabulous skillet with an aluminum base from Sur La Table recently...here's the inaugural recipe that put my skillet to good use, to create a deeelightful meal -

Salmon in Pomegranate Reduction (heavily inspired by this recipe with my modifications)

- 3 Salmon fillets (cut into chunks as shown in the picture)
Dressing ingredients
- Fresh pomegranate seeds (one handful)
- Pomegranate juice if you have some or just pound another handful of pome seeds for fresh juice - 1/2 cup
- Balsamic vinegar - 3 tbsp
- French mustard - 1tsp
- Soy sauce - 2 tsp
- Olive oil - 1tbsp
NOTE : My measurements are a vague approximation...make sure you taste the sauce and let your tastebuds do the talking for your modifications!

Procedure (cook time 30 mins)
1) Whisk all the ingredients for the dressing in a bowl and let the salmon fillets soak in this goodness for a couple of minutes.
2) Drain the dressing into the skillet and let it cook on low heat for a few minutes.
3) Now place the fillets in the skillet and cook them on low heat. Let the flavors soak into the fillets as the cook.Flip the fillets to make sure they cook uniformly on both sides.
4) Serve fresh (or even better..a day later!) with warm bread.

Here's a snapshot of a lovely meal we had last week, perfect dinner for two and some :) On the table - Yam Feta Salad, Ginger Asparagus, Pome glazed Salmon and French Baguette

Yam Feta Salad, Ginger Asparagus, Pome glazed Salmon and bread...quick lovely meal!