Ingredients:

• 1 cup of Keel + Curley Wild Berry Pinot Noir

• 3/4 cup pomegranate seeds

• 1 shallot, chopped

• 2 tbsp honey

• 2 tbsp unsalted butter

• 4 boneless salmon fillets

• 1 tsp salt

• 1/2 tsp fresh ground black pepper

• 4 thyme sprigs for garnish (optional)

Instructions:

1. Preheat oven to 400 degrees. In blender, blend wine and 1/2 cup pomegranate seeds; strain through a fine-mesh strainer into a small bowl and discard the pulp.

2. In a small saucepan, heat shallot, honey, and pomegranate-wine mixture to a boil over high heat; reduce heat to medium and simmer 8 minutes or until reduced by half.

3. Remove from heat; stir in butter. Makes about 1/2 cup

4. Place salmon, skin side down, in 8-inch square baking dish; sprinkle with salt and pepper.

5. Pour wine mixture over salmon and roast for 15 minutes or until internal temperature reaches 145 degrees.

6. Serve salmon drizzled with pomegranate-wine sauce and sprinkled with the remaining 1/4 cup of pomegranate seeds.

7. Garnish with thyme sprigs and enjoy!