Seared Salmon With Pomegranate-Thyme Butter

1. 1

   In a small saucepan, combine the pomegranate juice, vinegar and shallot. Bring to a boil; cook until liquid is reduced by half, about 8-10 minutes. Transfer to a small bowl; cool. Beat in butter and thyme.

2. 2

   Shape into a log; wrap in plastic. Refrigerate for 30 minutes or until firm.

3. 3

   Sprinkle fillets with salt and pepper. In a

4. 4

   , cook fillets in oil over medium heat for 4-5 minutes on each side or until fish flakes easily with a fork.

5. 5

   Unwrap pomegranate butter; cut into four slices. Place a slice on each fillet.

* Per serving · 4 servings · Values may vary.

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