A tasty entree salad of fresh grilled salmon with a glaze, boosted by pomegranates and walnuts
Ingredients
Walnut Vinaigrette:
¾cuppomegranate juice
¼cuporange juice
¼cupfresh lime juice
¼cupwater
¾cupwalnut oil
Salad
3cupsmixed seasonal vegetables(carrots, celery, red onion, peppers, spinach, etc.)
½cuppomegranate arils
Glazed Salmon
6 6 oz.wild salmon fillets
1cuporange juice
½cupfresh lemon juice
½cupfresh lime juice
1cupcanola oil
¼cupjerk spice
½cupThai sweet chili sauce
Instructions
Make the dressing by combining the pomegranate juice with 1/4 cup each of orange juice, lime juice and water. Slowly whisk in the oil. Use to dress the veggies.
Prep the salad vegetables. Thinly slice the seasonal vegetables. Toss the vegetables with just enough vinaigrette to lightly coat. Set aside.
Prep the salmon. Combine the orange juice, lemon juice and lime juice with the canola oil, jerk spice and Thai sweet chili sauce. Mix well. Place the salmon and the glaze mixture in a casserole dish, and allow it to marinate for 2 hours prior to cooking.
Heat grill to medium-high heat. Remove the salmon from the marinade, and grill for 4 to 5 minutes on each side.
Assemble your salad by plating vegetables on 6 dinner plates, then top with the salmon. Drizzle some of the vinaigrette over the salmon, and garnish with fresh pomegranate arils.
Spa Index Kitchen Notes
We've published the numbers for the recipe as written, however, we significantly reduced the fat grams in this salad by using our own low calorie salad vinaigrette doctored with orange zest, lime zest, and just a splash of walnut oil, with very savory results.
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