Wednesday, December 30, 2009

Holiday Hangover

Seared Salmon on Baby Greens with Shallot and Pomegranate Sauce

I really do love the holidays- parties, spending time with friends and family, and the general holiday cheer is a welcomed way to break up the gloomy chill of these months in the Northwest. I am sure, however, that I'm not alone in craving a lighter meal in the midst of heavy red meat dinners and rich, creamy desserts. Surveying my cupboards and freezer this week I stumbled across several ingredients (tangy cranberries, buttery Marcona almonds, and a couple of thick salmon fillets) I thought would hit just the right notes to ease my holiday hangover and help me kick start the new year with a healthy dose of antioxidants, fiber, Omega-3s, and (as always) good taste! This meal also incorporates my new favorite ingredient- pomegranate molasses. So tangy! So delicious!

- 2 7 oz. salmon fillets, seasoned on both sides with salt and pepper
- 4 shallots, peeled and sliced
- 5 oz. mixed baby greens
- 1 avocado, peeled, pitted, and sliced
- 1/4 c. dried cranberries
- 1/4 c. Marcona almonds
- 1/4. c crumbled feta cheese
- 2 Tbsp. butter
- 4 Tbsp. olive oil, divided
- 2 Tbsp. red wine vinegar
- 4 Tbsp. pomegranate molasses, divided
- salt and pepper

In a small non-stick skillet heat 1 Tbsp. olive oil over medium. Add shallots and sauté until softened and browned, about 5 minutes. Season with salt and pepper. While shallots brown, melt butter in a medium skillet over medium heat. Add salmon fillets and cook 4-5 minutes per side. When salmon is cooked through, remove from heat and tent in foil.

Add two Tbsp. water and 2 Tbsp. pomegranate molasses to small skillet with shallots. Simmer over medium until sauce reduces and thickens, about 5 minutes.

Meanwhile, in a small bowl, whisk together 2 Tbsp. pomegranate molasses, red wine vinegar, and 3 Tbsp. olive oil. Season with salt and pepper. Divide greens, avocado, feta, cranberries, and almonds among two plates and dress with vinaigrette. Top each salad with salmon fillet and then divide pomegranate shallot sauce evenly and top fillets. Eat! It's good stuff and good for you!

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