It’s pomegranate season!  So what do you do with this lovely fruit that only comes around once a year?  You sprinkle them on salads, in cava, on greek yogurt and rice puddings, make juice or eat them as a snack.

And you make this Glazed Pomegranate Salmon recipe:

Pomegranate Glazed Salmon with Arugula, Sweet Potato and Goat Cheese Salad

Serves 2

Ingredients

4 cups arugula
1 sweet potato
1/4 cup goat cheese
Handful pomegranate seeds
2 tbsp olive oil
Salt

Balsamic Pomegranate Vinaigrette

1/4 cup balsamic vinegar
1/2 cup olive oil
1 tbsp. pomegranate molasses
Pinch salt

For the salad:

Roast the sweet potatoes: Pre-heat the oven to 400 and place a sheet pan in the middle rack.

Peel and slice the sweet potatoes into 1/2 inch rounds. Place in a medium bowl and toss with 2 tbsp. of olive oil and a pinch of salt.

Tip the bowl with the sweet potatoes onto the sheet pan and spread so the potatoes are not touching. Roast, turning halfway through for about 20 minutes, until the potatoes are cooked through and brown in some spots. Let cool.

Make the vinaigrette: In a mason jar, place all of the ingredients and shake until the vinaigrette is emulsified, about 20 seconds.

Assemble the salad: In a large bowl, place the arugula, sweet potatoes, and handful pomegranate seeds and toss with 2-3 tablespoons of vinaigrette. Garnish with the goat cheese.

Pomegranate Glazed Salmon

Ingredients

2 Salmon Filets, 4-6oz
3 tablespoons pomegranate molasses
Salt

Method

1. Cover a sheet pan with aluminum foil. Place the two salmon filets, skin side down.
2. Pour 1.5 tbsp of pomegranate molasses over each filet. Season with salt.
3. Broil the fish on high approximately 4 inches from the broiler for 6-8 minutes. You know the fish is ready when you see some brown spots on the top and You’ll want to see white bubble form along the side, and a brown crust starts to form.

Enjoy!!!!