Active Ashley's Kitchen

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:

1. Preheat the oven to 350 degrees.  Line a 9×13 baking sheet with aluminum foil.  Spray with olive oil spray.
2. 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.
3. 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.
4. 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.
5. 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.
6. Add the vinegar, mustard, and 1 tablespoon olive oil to the juice.  Whisk to combine.
7. Add the asparagus, orange segments, lime beans, hazelnuts, mint, parsley, and scallions to the bowl.  Toss to combine. 
8.  Serve the salmon with the asparagus salad.  Add remaining glaze to the salmon. 
9. Enjoy!
10. I served this with Coriander Sweet Potatoes (see recipe in Sides/Salads).