Easy, healthy, delicious, and filling. This salmon recipe checks all boxes!
Pomegranate Glazed Salmon with Black Eyed Pea Salad
Pomegranate Glazed Salmon with Black Eyed Peas Salad
Rated 5.0 stars by 1 users
Category
Fish
Cuisine
Mediterranean
Servings
4
Prep Time
20 minutes
Cook Time
15 minutes
Pomegranate Balsamic, Blood Orange EVOO, and a touch of black currant Dijon mustard create a tangy sweet glaze for the salmon. Add a light but filling salad of black eyed peas and a little field greens dressed with the same flavors of Pomegranate and Blood Orange and you have a simple, delicious meal.
Author:Tara Bruner
Ingredients
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4 4-6oz center cut salmon fillets, 1/12 - 2” thick
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2 TBS Pomegranate Balsamic vinegar
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1 TBS Blood Orange EVOO
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1 tsp Black Currant Dijon Mustard
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1/8 tsp fine sea salt
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1/8 tsp freshly ground pepper
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2 TBS Pomegranate Balsamic Vinegar
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2 TBS Blood Orange EVOO
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fresh squeezed juice of ½ lemon
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1/8 tsp fine sea salt
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1/8 tsp freshly ground pepper
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2 (15oz) cans black eyed peas, rinsed well and drained
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About 2 C baby kale or mixed field greens
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1/2 C pomegranate seeds
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1/2 C walnut halves, lightly toasted and chopped
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¼ C finely chopped red onion
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¼ C thinly sliced scallions
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¼ C finely chopped parsley
Salmon Fillets
Dressing
Salad
Garnish
Directions
Preheat oven to 400º F Convect bake. Line a quarter sheet pan with aluminum foil and lightly brush with EVOO so salmon skin will not stick. Whisk 2 TBSP Pomegranate Balsamic, 1 TBS Blood Orange EVOO, 1/4 tsp fine sea salt, 1/4 tsp black pepper, and 1 tsp Black Currant Dijon mustard until emulsified. Split mixture in half (for glazing after the fillet has cooked). Pat salmon dry with paper towels, brush pomegranate mixture over salmon fillets and place on the covered baking sheet. Roast salmon until center is translucent when checked with the tip of a paring knife or registers 125ºF - about 8-13 minutes.
Whisk salad dressing together. Add the kale/greens, black eyed peas, and red onion and gently fold together until just combined. Divide and dish onto plates. sprinkle pomegranate seeds and walnuts on top.
When salmon is done, brush fillets with reserved glaze. Slide fillets off skin and transfer to the plate, and sprinkle the garnish on top. Season to taste and enjoy!
Recipe Note
Feta cheese is also a great addition to the salad