Sautéed Fresh, Wild Alaska Salmon with Blueberry Balsamic Glaze
Ingredients
| 1/2 Cup | Market District pomegranate juice | | 1/4 Cup | Market District 2 leaf balsamic vinegar |
| 1/4 Cup | Sugar In The Raw (turbinado sugar) |
| 1 Cup | fresh blueberries |
| to taste | Kosher salt and cracked black pepper |
| 1 Pound | fresh, skinless wild Alaska salmon, cut into 4 4-oz. pieces |
| 1/2 Cup | MD pomegranate juice |
| 1 Tablespoon | Market District extra-virgin olive oil |
| 1 Teaspoon | lemon zest |
Directions
Blueberry Balsamic GlazePour pomegranate juice, balsamic vinegar and turbinado sugar into a large sauté pan and heat on high. Cook 4-6 minutes, stirring constantly. Once sauce starts to thicken, add blueberries, salt and pepper. Cook an additional 2-3 minutes until its the consistency of maple syrup. Set aside.
SalmonSeason salmon filets with salt and pepper. Heat oil in a large sauté pan over medium-high heat. Place salmon in hot oil, skin-side up, and cook for 4 minutes. Flip and cook an additional 4 minutes, or until the internal temperature reaches 145°F. Place salmon on a serving dish and top with blueberry balsamic
glaze. Garnish with lemon zest.