Pomegranate Glazed Salmon with Asparagus Mint Salad
If you know me then you know I love salmon. This recipe is 1000% a keeper. The combination of the pomegranate glaze with the asparagus orange and mint salad is to die for. We had fresh red romaine lettuce from our garden that I placed under my salmon to really top off this dish.
Recipe adapted from Food Network
Ingredients:
1 pound asparagus ends trimmed
1 orange
2 tablespoons apple cider vinegar
1 tablespoon Dijon mustard
1 tablespoon extra virgin olive oil
1 cup frozen lima beans or edamame cooked
¼ cup toasted hazelnuts chopped
¼ cup fresh mint minced
2 tablespoons fresh parsley minced
2 scallions thinly sliced
2 pounds salmon
Pomegranate Glaze-
½ cup pomegranate juice
2 tablespoons honey
2 tablespoons brown sugar
2 tablespoons Dijon mustard
1 teaspoon cornstarch
Salt and pepper
Directions:
- Preheat the oven to 350 degrees. Line a 9×13 baking sheet with aluminum foil. Spray with olive oil spray.
- Whisk the pomegranate juice, honey, sugar, mustard, cornstarch, salt, and pepper in a small saucepan. Bring to a simmer. Simmer until thickened about 3 minutes. Let cool.
- Once the glaze has cooled brush the salmon with the glaze. Bake 30 minutes or until the salmon reaches an internal temperature of 125 degrees.
- Bring a pot of water to boil and prepare an ice bath. Blanch the asparagus by cooking for 3 minutes. Then put asparagus on the ice bath to cool. Cut asparagus stalks into thirds once cool.
- Zest the orange. Cut the orange in half. Juice 1 half of the orange. Juice the other half of the orange. Strain to remove the pulp. Transfer juice to a large bowl.
- Add the vinegar, mustard, and 1 tablespoon olive oil to the juice. Whisk to combine.
- Add the asparagus, orange segments, lime beans, hazelnuts, mint, parsley, and scallions to the bowl. Toss to combine.
- Serve the salmon with the asparagus salad. Add remaining glaze to the salmon.
- Enjoy!
- I served this with Coriander Sweet Potatoes (see recipe in Sides/Salads).
