Salmon in Pomegranate Sauce

2 large salmon fillets

2 tablespoons extra virgin olive oil

dried thyme

2 leeks, sliced thinly

1 cup Pama pomegranate liquor

Heat a large nonstick skillet over medium heat.  Brush salmon fillets with 1 tablespoon of the olive oil, sprinkle with a little thyme and place salmon, skin side up, on hot skillet.  Sear for two to three minutes, without moving fillets.  When a nice brown crust forms, remove fillets to a plate. 

Add another tablespoon of olive oil to the skillet and add leeks.  Saute briefly and then add the Pama liquor.  After a minute, add salmon back to skillet, skin side down, lower heat and cover.  Let the salmon cook in this liquid for just a few minutes.  If you are using a thinner salmon, like a Sockeye, it won't take very long.  You do not want to overcook the fish!  It is better to take it out and let it sit for a couple of minutes because it will continue to cook. 

 Remove salmon to a platter and pour pomegranate juice and leeks over salmon.

 The Italian Dish Food Blog

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