Grilled Pomegranate Salmon Salad

A great summertime recipe that is simple yet elegant and full of vibrant color and flavors!
*If the recommended vintage is sold out, this recipe will pair well with any vintage of the recommended wine.

Ingredients and Directions

Serves 4

*INGREDIENTS**

Oven Cherries

3 Cup fresh cherries, pitted and cut in half
2 Tbsp balsamic vinegar
1 Tbsp sugar

Salmon Seasoning

4 5- 6 oz thick salmon filets
2 Tbsp Kosher salt

Salad Dressing

2 Tbsp lemon juice
2 Tbsp orange juice
1 Tbsp dijon mustard
2 Tbsp shallots, minced
1/3 Cup olive oil
Salt and pepper to taste

Salad

3 Cup Romaine lettuce, chopped
3 Cup Arugula
½ Cup Feta cheese, crumbled

(Optional) Homemade Pomegranate Molasses

2 Cup pomegranate juice
1 Tbsp soy sauce
2 Tbsp lemon juice
2 Tbsp. brown sugar

Put all ingredients in a small saucepan and reduce on medium heat to ½ cup. Let cool.

**DIRECTIONS**

Pre-heat oven to 300⁰. Toss cherries with vinegar and sugar and let sit for 15 minutes.

Line a sheet pan with foil and put cherries cut side up in a single layer. Bake 30-40 minutes or until wrinkled but still soft. Remove and let cool.

Pre-heat your grill to medium-high heat. Season salmon with salt and pepper. Oil grill and put salmon flesh side down for 4-5 minutes. Turnover and brush pomegranate molasses on the flesh side. Cook for another 4-5 minutes and remove from grill. Brush again with pomegranate molasses. Let cool. (Or you can put on a sheet pan in a 300⁰ oven skin side down. Cook for 10 minutes and brush pomegranate molasses on top of each filet. Cook another 15-20 minutes and remove. Let cool.)

Whisk together citrus juices, mustard, shallots and olive oil. Season with salt and pepper. Toss lettuces in a large bowl with dressing. Place lettuce on individual plates, top with salmon, sprinkle feta and cherries around and on top and drizzle salmon with a little leftover pomegranate molasses..

Enjoy with a 2018 Papapietro Perry Peters Vineyard Pinot Noir!