Stikine salmon is back! What better time to
talk about all the delicious ways you can
have salmon - grilled, fried, baked...the list
is endless. We selected 20 of our favorites,
including this Crispy Chip Salmon.
1 cup pomegranate juice
1/2 cup honey
6 quarter-size slices fresh ginger
2 lemons, sliced
4 (6-oz.) salmon fillets
Sea salt and freshly ground pepper to taste
Arugula, mâche or watercress leaves
Directions
Prep time: 10 minutes, Cook time: 30 minutes
Combine pomegranate juice, honey, ginger and lemons in a small saucepan. Bring to a boil; reduce heat and simmer for 10 to 15 minutes or until reduced by at least half. Remove ginger and lemons; set aside to cool. (Glaze will thicken as it cools.) Glaze may be made up to 2 days aheadand refrigerated until ready to use. Meanwhile, rinse salmon and pat dry. Sprinkle with sea salt and pepper and cook on a well-oiled grill for 5 to 7 minutes per side or until salmon reaches 150°F on a meat thermometer. Serve over a bed of arugula, mâche or watercress and drizzle with pomegranate glaze.
Makes 4 servings.
Wine Suggestion
Nutritional Information:
610 calories, 44 g protein, 14 g total fat (2 g sat., 0 g trans), 81 g carbohydrate, 1 g fiber, 73 g sugar, 120 mg cholesterol, 500 mg sodium, 13 points
Shopping List:
1 cup pomegranate juice,1/2 cup honey,6 quarter-size slices fresh ginger,2 lemons,4 (6-oz.) salmon fillets,Sea salt and freshly ground pepper to taste,Arugula
