Olive Oil Poached Salmon, POM Cider Jus with Sunchoke Puree

by Chef Chris Parsons

Total Prep Time

Over an hour



Degree of Difficulty


Nutritional Overview

Nutrients per Serving (1 6-oz. salmon fillet, 1 tablespoon sunchoke puree, 3 to 5 Brussels sprouts): 605 calories (313 calories from fat), 41g protein, 35g total fat (14g saturated), 32g carbohydrates, 2g dietary fiber, 166mg cholesterol, 8g total sugars, 192mcg vitamin A RE, 11mcg vitamin D, 116mg sodium, 1124mg potassium, 30mg vitamin C


POM Spiced Cider Jus:
Juice from 2-3 large POM Wonderful Pomegranates*, or 1 cup POM Wonderful 100% Pomegranate Juice
1 quart fresh apple cider
1 cinnamon stick
3 whole cloves
20 black peppercorns
2 teaspoons orange zest, from about 1/2 orange
2 tablespoons unsalted butter
1/2 cup heavy cream
salt to taste

Sunchoke Puree:
1/2 lb. fresh sunchokes, peeled
5 tablespoons unsalted butter
1/4 cup heavy cream
1 tablespoon creme fraiche
salt and pepper to taste

Brussels Sprouts:
1/2 lb. baby Brussels sprouts, ends trimmed, blanched and cut into quarters
1/4 cup sliced blanched almonds, toasted until golden brown
1 tablespoon unsalted butter
salt and pepper to taste

Olive Oil Poached Salmon:
6 6-oz. to 8-oz. salmon fillets, boneless and skinless
6 cups extra virgin olive oil
1 sprig fresh rosemary
2 sprigs fresh thyme
1 tablespoon kosher salt
fleur de sel (or high quality sea salt) to taste

1/2 cup arils from 1-2 large POM Wonderful Pomegranates or POM fresh pomegranate arils


POM Spiced Cider Jus:
Prepare fresh pomegranate juice*, combine the pomegranate juice, apple cider, cinnamon stick, cloves, peppercorns and orange zest in a medium pot and reduce over medium-low heat to 1/2 cup, pour through a fine-mesh strainer, discard the spices and zest, and return reduced cider to the pot, add the butter and heavy cream, whisking to combine, add salt to taste, using a hand-held immersion blender, blend until light and foamy, cover to keep warm and set aside.

Sunchoke Puree:
Preheat oven to 220 F, bring a large pot of salted water to a boil; add the sunchokes and cook until fork tender, drain sunchokes and transfer to a baking sheet. Place in warm oven and allow to dry, meanwhile, in a small saucepan, bring butter and heavy cream to a simmer over medium-low heat, transfer the dried sunchokes and creme fraiche to the bowl of a food processor, with the machine running, add the hot butter and cream mixture, and continue mixing until puree is smooth and creamy, season to taste with salt and pepper. Serve this pomegranate recipe.

Brussels Sprouts:
Over medium heat, cook butter until it begins to brown, add Brussels sprouts and almonds. Cook until heated through, season with salt and pepper.

Olive Oil Poached Salmon:
Score 1-2 fresh pomegranates and place in a bowl of water, break open the pomegranates under water to free the arils (seed sacs), the arils will sink to the bottom of the bowl and the membrane will float to the top, sieve and put the arils in a separate bowl, reserve 1/2 cup of the arils from fruit and set aside, (refrigerate or freeze remaining arils for another use), using a large Dutch oven or stockpot over low heat, bring olive oil up to 160F, add the rosemary, thyme and the kosher salt, carefully place the fillets into the hot oil. Make sure the oil completely covers the fillets, adding more oil if needed., slowly poach until the center of each salmon fillet reaches 115F, about 12 to 15 minutes, gently remove the fillets and season each portion with fleur de sel or another high quality sea salt, place a portion of the sunchoke puree in the center of each plate, making a well with the back of the spoon, spoon the Brussels sprouts mixture into the well, and place a salmon fillet on top, re-froth the POM spiced cider jus and skim the foam from the top; spoon around the plate, garnish with fresh pomegranate arils. Serve this pomegranate recipe.