Salmon with Pomegranate Red Wine Sauce & Mint Snap Peas


Submitted by:  Josie S. ~ GRAND PRIZE WINNER – 2014

Serves 4

Ingredients for Salmon with Pomegranate Red Wine Sauce

2 lbs Salmon Filets

1 cup Avalon Napa Valley Cabernet Sauvignon

1/2 cup Pomegranate Juice

1 Tbs Tomato Paste

1 Tbs Garlic, minced

1/4 cup Red Onion, minced

1/2 cup Unsalted Butter, cut into 8 pieces

1/2 tsp Salt, divided

plenty of Black Pepper

1 Lemon, sliced

Ingredients for Mint Snap Peas

1 lb Snap Peas, strings removed

2 Tbs Butter

1 tsp Garlic, minced

1/4 tsp Salt

plenty of Black Pepper

1/4 cup Mint Leaves, cut Julienne Style

Preparation/Instructions

In a heavy saucepan no more than 6″ in diameter, combine the wine, pomegranate juice, tomato paste, garlic and onion. Bring to a boil and simmer over medium heat 15-20 minutes, until thick. At the end of cooking time, mixture should be viscous, but not dry.  Remove from heat.

Off the heat, whisk in butter one pieces at a time.  Season with ¼ tsp salt and plenty of black pepper.  Keep at room temperature.

Prepare the grill for medium-high cooking or preheat oven to 375°F. On a grill pan, arrange sliced lemon close together in a single layer.  Lay salmon over lemon slices.  Season with remaining ¼ tsp salt and black pepper.  Grill covered, or bake in preheated oven 8-12 minutes to desired doneness.

While salmon is cooking, prepare snap peas. Melt butter in a skillet.  Add garlic, sauté for 30 seconds.  Add snap peas and sauté 2-3 minutes.  Season with salt, pepper and mint.  Serve with salmon.

Why Josie Thought Her Dish Should be the Winner?:  “Rich and savory with accents of sweet pomegranate, this heady red wine butter is the perfect complement to grilled or baked salmon.  At the end of the meal you’ll be pining for a baguette to mop up what remains of the red wine lushness. The mint snap peas provide a fresh bite, and this meal is known as the Best of the Best in our House!” ~ Josie S.

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