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Pomegranate and Mint Salmon with Sautéed Spinach

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Ingredients

Serves 2

Salmon

  • 2 (4-ounce) salmon fillets, boneless and skinless
  • ½ cup 100% pomegranate juice
  • 1 tablespoon chopped fresh mint
  • 1 tablespoon soy sauce
  • Kosher salt and black pepper
  • ½ tablespoon olive oil
  • Pomegranate seeds and fresh mint, for garnish

Spinach

  • 1 tablespoon olive oil
  • ½ small red onion, thinly sliced
  • 1 minced garlic clove
  • 1 (10-ounce) package baby spinach
  • Kosher salt and black pepper

Instructions

  1. Rinse the salmon fillets and pat dry.
  2. Run your hands along each salmon fillet to check for pin bones. Remove and discard any you find.
  3. Pour the pomegranate juice into the bowl with the mint and soy sauce.
  4. Place the fillets into the bowl with the marinade.
  5. Cover with plastic wrap and sit in the refrigerator to marinate for 30 minutes.
  6. Preheat your oven to 400 degrees F.
  7. Remove the salmon from the marinade and place into a baking dish. Set any remaining marinade aside.
  8. Lightly season both sides of each fillet with salt and black pepper.
  9. Drizzle with olive oil.
  10. Bake for 10-12 minutes or until the salmon easily flakes with a fork.
  11. Heat the tablespoon of olive oil in a skillet over medium-high.
  12. Sauté the red onion for 1-2 minutes before adding the garlic.
  13. Continue to sauté until the garlic is softened and fragrant.
  14. Add the spinach, a pinch of salt and black pepper.
  15. Continue to sauté until the spinach wilts.
  16. Pour the remaining marinade into a small saucepan. Bring to a boil over medium-high heat.
  17. Let boil for 3-4 minutes or until thickened.
  18. Plate the spinach and top each serving with a salmon fillet.
  19. Spoon the sauce over each fillet. Garnish with pomegranate seeds and mint.
  20. Serve.

Enjoy!

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