Orange Pomegranate Salmon
 
Prep time
Cook time
Total time
 
Serves: 4
INGREDIENTS:
  • Salmon
  • 1 lb wild salmon
  • 1 teaspoon maple syrup
  • 1 teaspoon cold-pressed olive oil
  • Sea salt and pepper
  • Stewed fruit
  • 1 pomegranate, airils (seeds) only
  • 2 blood oranges, peeled and sliced widthwise
  • ½ cup fresh orange juice (from 1 navel orange)
  • 2 tablespoons maple syrup
  • 2 tablespoons Chambord (or other berry liqueur)
  • 2 cloves
  • 1 allspice berry
  • 1 cinnamon quill
  • Serving options
  • 4 cups arugula
  • 1 avocado, sliced
  • 1 tablespoon hemp hearts
DIRECTIONS:
  1. Preheat the oven to 400°. Place the salmon, skin side down, on a parchment lined baking sheet. Combine the syrup and oil and use a pastry brush to evenly brush it all over the top of the salmon then sprinkle lightly with salt and pepper and bake for 20 minutes. Meanwhile combine the orange juice, syrup, liqueur and spices for the stewed fruits in a small pot over high heat and bring to a boil. Let it boil until the volume reduces by about half, stirring frequently so the bottom doesn't burn. Add in the fruit and turn the heat down to low and leave it to cook for an additional 5 minutes or longer until the salmon is ready, stirring every so often.
  2. Plate the salmon on a bed of arugula and serve with the stewed fruit (remove the cloves, allspice and cinnamon), avocado and hemp hearts sprinkled on top.
Recipe by Love from the Land at https://www.lovefromtheland.com/orange-pomegranate-salmon/