Paprika Cinnamon Seared Salmon w/ Pomegranate Reduction

26 Sep


The wonderful people at POM sent me a case of their Pomegranate juice to play with. How awesome is that?

I reduced the juice with some honey, cinnamon, shallot and pepper and thought it would go nicely over the salmon I had waiting in my refrigerator.  I was not disappointed.  I steamed some of the beans I got in my HighCross Farm CSA box this week to complete a most awesome meal.

Pomegranate Reduction

  • 1 8 oz bottle of POM juice
  • 2 tablespoons honey
  • 1 cinnamon stick
  • 1 shallot sliced
  • fresh cracked black pepper

In a small sauce pan add all ingredients and bring to a boil. Whisk until honey and juice are incorporated.  Reduce heat to medium and let it reduce to slightly under half.  Don’t let it reduce down too much; your reduction will turn to caramel and harden on your fish and plate.


  • 4 oz piece of salmon, washed and dried thoroughly
  • 1 tablespoon ground cinnamon
  • 1 teaspoon paprika
  • S & P to taste
  • 1.5 tablespoons olive oil

In a small bowl combine cinnamon, paprika and S/P.  Rub all over front and back of salmon.

Heat oil in pan until very hot.  You want your oil very hot so your fish doesn’t stick to the pan and you get a nice crispy skin.

Place salmon skin side down and cook until crisp, dark brown and releases easily from the pan. This should take 3 to 4 minutes. Do not be tempted to check or move the fish around in the pan during this time.

Carefully flip your salmon over and cook another 2-3 minutes.  Yes, 2-3 mins. Over cooked fish is not good fish, trust me.  You want to err on the side of less cooked rather than over cooked.  You want a piece of fish that flakes when you put a fork to it.  The fish will continue cooking once you go from out of the pan to on the plate.

Spoon the Pomegranate reduction over the fish and garnish with fresh Pomegranate seeds if you wish.

I steamed some of the most delicious beans ever (they did come from HighCross Farm after all)  for my side dish.

Let me tell you, this was out of this world fantastic.  The Pomegranate reduction was incredible. You really do need the honey since the juice is rather tart.  The cinnamon and pepper gave it a nice rounded flavor.

Close up


1 Comment

Posted by on September 26, 2009 in pomegranate, salmon


Tags: ,

One response to “Paprika Cinnamon Seared Salmon w/ Pomegranate Reduction

  1. katkat

    February 9, 2010 at 12:17 AM

    That looks good enough to eat!


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