January really should be called National Salad Month, shouldn’t it? We’re all trying to bounce back from holiday meals, getting back to regular schedules, renewing Our Vows to Love and Cherish our guts till death do us part ;)
This salad jumped out at me because I love pomegranate. Its a perfect fruit for salad- you have a sweet-tart burst of goodness with some cruch that combines perfectly with fresh greens. ahhhh greens. I’m curently sitting in a hotel room in Connecticut (ohh so far from home, Toto), at a wedding photographer’s conference. And I FANTASIZE vegetables. Nothing like travel to challenge anyone’s list of food intolerances.
So, with that in mind, here’s this super duper salad I came up with last week. If you are particularly sensitive to fibre, keep it to baby greens and honestly, perhaps take out the pomegranate and substitute with dried cranberries. If you can’t have orange, give grapefruit a try. If you don’t want citrus, mix a pinch of citric acid (vitamin c) crystals with water for dressing, or use a splash of white wine vinegar. Play with it :)
MyRealFoodLife.com
Salmon Pomegranate Salad
Ingredients
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1 salmon filet
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1 pomegranate
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a bunch of baby greens
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1 lemon
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1 orange
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olive oil
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salt to taste
Directions
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To cook the salmon filet, add a spoonful or two of olive oil to a skillet, and cook it at high heat for about 2-3 min skin side up. This sears the fish and prevents the juices from leaking out.
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When the fish is golden, flip it over and cook skin side down until it flakes easily. Let cool, remove skin and flake.
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To take out the pomegranate seeds, cut through the skin once around the fruit, though each stem-like end. Cut out each stem like end as much as possile, and twist open the fruit. To prevent red splotches squeezing out , try pulling out the seeds while submerged in a bowl or sink of water if you wish.
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Peel, section, and chop the orange. Juice the lemon.
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Toss it all together and season with salt and olive oil to taste. *happy gut* :)
Thanks Heather!
its those darn pomegranate seeds that make it all special.. i’m telling you, addictive aren’t they? :)
That looks delicious! I made a similar dish last week. What a perfect combination of salty, tangy, and sweet. And heart-healthy meal too!