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Pomegranate Lemon Salmon

INGREDIENTS

​

  • 4 wild-caught salmon fillets ;

  • Juice of 1 lemon;

  • 1 tbsp. fresh thyme, minced;

  • 2 tsp. pomegranate molasses 

  • Seeds from one pomegranate;

  • 2 tablespoon butter

  • 1 tablespoon olive oil

  • 1 pinch salt and pepper *to taste

  • Chef Stone's Secret Spice™️

METHOD

  1. Drizzle the salmon fillets with the lemon juice and sprinkle the thyme on top. Season to taste with salt and pepper and refrigerate for 30 minutes.

  2. Place a lightly oiled skillet over medium heat and melt in some butter.

  3. Add the salmon, skin side down to the hot skillet and cook for 6 to 8 minutes.

  4. Pour the pomegranate molasses over the fillet. Turn over and cook for another 5 to 6 minutes.

  5. Serve with pomegranate seeds sprinkled on top.

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