- 4 boneless salmon fillets
- 2 tsp brown sugar
- 1/2 tsp salt
- 1/4 tsp cornstarch or potato starch
- Black pepper
- 1/4 cup pomegranate Essence
- Nonstick cooking oil spray
- Fresh pomegranate seeds and Rosemary for garnish
Prep Time: 20 minutes
Cook Time: 20 minutes
1. Place rack in the middle of the oven and preheat to 300 degrees F. Rinse the fish fillets in cold water and pat dry with a paper towel. In a small bowl, mix together the brown sugar, salt, and corn or potato starch. Rub the flesh side of the fillets evenly with the brown sugar mixture. Sprinkle the fillets lightly with black pepper.
2. Spray nonstick skillet generously with cooking oil and heat on medium high till very hot. Place the fillets skin side up, flesh side down into the skillet and allow to sear for 1-2 minutes till a dark crust forms. Be careful not to overcrowd the pan– this will make the fillets difficult to turn. If the pan seems too crowded, work in batches.
3. When a dark crust has formed (it should be crispy and even a little black in places), use a pair of tongs to gently turn the salmon and let the skin side sear for another minute.
4. Remove skillet from heat. At this point, you can transfer the fillets onto a lightly greased baking sheet. If your skillet is oven safe – no plastic handle, heat resistant – you can finish the fillets directly in the pan. Brush each fillet with 1 tbsp of pomegranate molasses.
5. Transfer fillets to the preheated oven and let them cook for 8-12 minutes longer, till internal temperature reaches 125 degrees F or until desired doneness. Serve fillets fresh from the oven garnished with fresh pomegranate seeds and fresh mint, if desired.
Note: If you are cooking a lot of salmon for several guests, sear your salmon fillets in batches in the skillet, then transfer them to a lightly greased baking sheet for finishing in the oven.