Roasted Ginger Salmon with Pomegranate Salsa

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This gorgeous salmon was a breath of fresh air in a kitchen (and for a cook) that is weary of cooking heavy winter foods. David and I just got back from a week’s vacation in Florida and we were missing the fresh fish and seafood, so this salmon recipe caught my eye. The pomegranate olive mint salsa was so delicious I could have eaten the whole bowl’s worth as a salad. The jewel-like pomegranate seeds bright against the green herbs and fennel made this dish almost too pretty to eat. The chopped olives added a bit of salty brine that brought it all together, but you know I love olives! I let the salmon and salsa be the star of the show and served it alongside brown rice simply seasoned with salt and pepper.

tip-If you have a Trader Joe’s near you, they sell pomegranate seeds in their refrigerated produce department. This was a great discovery for me, as I love pomegranate seeds in salads, fruit salsas, and my morning yogurt.

from: The Healthy Mind Cookbook
serves: 4

salmon

zest of 1 orange
zest of 1 lemon
1/2 cup freshly squeezed orange juice
2 tablespoons freshly squeezed lemon juice
2 tablespoons freshly squeezed lime juice
1 tablespoon extra virgin olive oil
1/2 teaspoon finely minced fresh ginger
pinch of cayenne pepper
4 (6 oz.) salmon fillets, pinbones removed, and skin removed if desired
sea salt
1 teaspoon Dijon mustard
1 cup pomegranate olive mint salsa

Pomegranate Olive Mint Salsa

1 cup finely chopped flat-leaf parsley
1/4 cup finely chopped mint
1/2 cup kalamata or green olives, chopped
1/2 cup finely chopped fennel
1/4 cup pomegranate seeds
1/4 cup walnuts, toasted
2 scallions, minced
1 tablespoon extra virgin olive oil
2 teaspoons freshly squeezed lemon juice, plus more to taste
1/2 teaspoon freshly ground black pepper
pinch of sea salt

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In a small bowl, whisk together citrus zest and juices, olive oil, ginger, and cayenne. Place salmon in an 8 inch square www.tbaking dish; season each piece with a pinch of salt. pour half of the marinade over the salmon; turn to coat well. Cover baking dish and marinate in the refrigerator for 20 minutes.

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Preheat oven to 400 F.

Combine all of the salsa ingredients in a bowl and stir gently to combine. Cover and let sit at room temperature for about 15 minutes before serving.

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Remove salmon from the refrigerator, uncover, and add 2 tablespoons of water to the dish. Bake for 10-15 minutes, until tender and opaque and an instant-read thermometer inserted into the center of the fillet registers 120 F.

While salmon is cooking, combine reserved marinade and mustard in a small saucepan over medium heat and simmer until the liquid is reduced by half. Pour over fillets. Spoon 1/4 cup of the salsa over each fillet; serve immediately.

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