Estimated Nutrition

Per serving

Ingredients & Substitutes

Instructions

1. 1

   Combine 1.5 cups dry white wine, 1.5 cups water, 4 fresh dill sprigs, 1 bay leaf, 1 teaspoon salt, and 0.5 teaspoon black pepper in a large saucepan. Bring the liquid to a gentle simmer over medium heat.

2. 2

   Gently place 4 (6 oz/170g each) salmon fillets into the simmering poaching liquid, ensuring they are fully submerged. Reduce the heat to low, cover the pan, and poach the salmon for 8-12 minutes, or until cooked through and flakes easily.

3. 3

   While the salmon poaches, begin the beurre blanc by combining 0.75 cup dry white wine and 2 medium (100g) finely minced shallots in a separate small saucepan. Bring to a simmer over medium heat and reduce the liquid by half, about 5-7 minutes.

4. 4

   Remove the saucepan from the heat and gradually whisk in 1 cup (226g) chilled unsalted butter, cut into small cubes, one cube at a time, incorporating each cube fully before adding the next to create a smooth, emulsified sauce.

5. 5

   Stir in 0.25 cup (60 ml) fresh pomegranate juice into the beurre blanc, tasting and adjusting the seasoning with a pinch of salt and pepper as desired. Keep the sauce warm over very low heat, being careful not to let it boil or separate.

6. 6

   Carefully remove the poached salmon fillets from the liquid with a slotted spoon and gently pat them dry with paper towels.

7. 7

   Arrange the individual salmon fillets on serving plates, generously spooning the warm pomegranate beurre blanc over each piece.

8. 8

   Garnish each serving with 0.5 cup (80g) fresh pomegranate arils and a sprig of fresh dill before serving immediately.