Jack announced out of the blue that he wanted to have a pomegranate sauce with salmon. I balked, of course. “Are you out of your mind?” was my immediate reaction, but reluctantly, I decided to humor him by going to internet, trying my best to find a recipe and failing miserably. Ok, that is what I thought I would do.
I was totally surprised to find page after page of suggestions on the perfect pomegranate sauce to pour over salmon. Food sites and bloggers seemed to be competing to come up with the perfect pomegranate sauce.
After scanning over about 20 of these recipes I settled on one which seemed to be simple enough and yet match my tastes… and then fiddled with it a bit
The hardest thing about the sauce is getting the pomegranate juice.
- 1 cup of pomegranate juice
- 1 1/2 teaspoon Dijon style mustard
- 1 teaspoon balsamic vinegar
- 2 teaspoons soy sauce
- 1 tablespoon lemon juice
- 1 tablespoon salt free butter
Cut the pomegranate in half, grab the half with the seeds down and hold over a bowl. Beat the back of the pomegranate with a wooden spoon and the seeds will fall out.
You might want to line the counter with newspaper as the pomegranate seeds do splatter and stain.
Put the seeds in a large strainer which fits over a bowl
Mash the seeds with the back of the same wooden spoon you used to beat the seeds out of the pomegranate.
A large pomegranate will yield a cup of juice
Once you have the pomegranate juice, proceed with the rest of the recipe…
Place all the ingredients except the butter into a small non-reactive sauce pan and cook the liquid over medium heat until it is reduced by half.