Anti-inflammatory Pomegranate Salmon (to die for!)
This is a must try recipe whether it’s Valentine’s Day and you want to chef up something that’s sure to impress and on brand for your valentine, or you’re looking to break up the monotony of the week with something delicious. Filled with omega’s from salmon, antioxidants from pomegranates, and lots of greens, it’s the perfect concoction of anti-inflammatory goodness.
Yields 4 servings if serving alongside greens and a whole grain
INGREDIENTS
2 lb wild king salmon fillet or several smaller fillets totaling 2 lbs.
3 tbsp miso paste
2 tbsp organic grade A maple syrup (or coconut sugar)
2 tbsp extra virgin olive oil
2 garlic cloves, minced
1 orange, zest and 1/4 cup fresh squeezed juice
2 tbsp pomegranate molasses (available at most supermarkets) plus extra for drizzling
1/2 tsp sea salt and pepper
1 tbsp chopped fresh chives (optional)
PREPARATION
Preheat oven to 375* F
Mix all of the ingredients together and pour over the salmon fillets in an oven safe pan or casserole dish.
Marinade the salmon for at least 20 minutes. Overnight is even better, but not necessary.
Bake the salmon for 10 minutes at 375F. Turn up the oven temp to 400*F for the last 8 minutes.
Let the salmon cool for a few minutes before serving. Lay the fillet or fillets in a platter or on a bed of arugula that’s been dressed with olive oil and vinegar. Lightly drizzle pomegranate molasses over the salmon and top with fresh pomegranate seeds. Optional to add a tablespoon of chopped chives to add a pop of green.