Grilled Pomegranate Salmon Salad

Grilled Pomegranate Salmon Salad

A great summertime recipe that is simple yet elegant and full of vibrant color and flavors!









Grilled Salmon Salad

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!


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