Pan-Grilled Seafood With Maple-Pomegranate Sauce

The sweet taste of the walnut syrup in the marinade is healthy by the tartness of the pomegranate extract molasses, making a warm, fresh marinade for mild, fresh pan-grilled salmon.

Note: If you don’t have a bbq grill pan, use huge (preferably cast-iron) container to sear the fish. Food preparation will be the same.

Serves 2


1/2 tablespoons saltless butter
1 tablespoons perfectly sliced shallot
3 tablespoons walnut syrup
1 tablespoons pomegranate extract molasses
1 tsp Dijon mustard
sea salt
fresh ground black pepper
olive oil, for brushing
2 4- to 5-oz salmon beef (about 1-inch thick) with epidermis on 1 side


Warm a small container or pot over medium-low heat. Add the butter and swirl to cover. Add the shallot and prepare 3 moments, mixing frequently.
Add the walnut syrup, pomegranate extract molasses, and mustard and year with spice up and sodium. Bring to mild cook, then reduce heat to low and cover. Cook carefully 15 moments. Eliminate from heat.
Meanwhile, heat a bbq grill pan over medium-high heat and sweep with oil. Season the salmon beef with spice up and sodium and position in the pan skin-side up. Grill 3 moments.
Turn skin-side down and bbq grill until the salmon is just prepared through but still light red in the center, 2-3 moments longer. Raise the fish off its epidermis (the epidermis should adhere to the pan) and position 1 salmon meal on each of 2 dishes.