|Nutritional Guidelines (per serving)|
|Servings: 4 servings|
|Amount per serving|
|% Daily Value*|
|Total Fat 31g||40%|
|Saturated Fat 5g||23%|
|Total Carbohydrate 13g||5%|
|Dietary Fiber 0g||0%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|
The pomegranate vinaigrette serves a dual purpose in this easy grilled salmon dish. It is a marinade and a dressing that is drizzled over the finished dish, which can be eaten as an entree or over lettuce for a main-course salad. Eastern Europeans are extremely fond of salmon and pomegranate, a fruit they inherited from their Middle Eastern and Mediterranean neighbors, and which some Eastern European regions cultivate.
- For the Pomegranate Vinaigrette:
- 1/2 cup fresh or bottled pomegranate juice
- 1/4 cup red wine vinegar
- 2 tablespoons honey
- 1/2 cup olive oil (not extra-virgin) or sunflower oil
- Salt and pepper (to taste)
- Garnish: pomegranate seeds
- Garnish: 1 tablespoon chives (chopped)
- For the Salmon:
- 4 (4- to 6-ounce) salmon fillets (boneless, skinless, and patted dry)
- Optional: romaine lettuce
Make the Pomegranate Vinaigrette
Gather the ingredients.
In a medium bowl, mix the pomegranate juice, vinegar, and honey, and let sit for 10 minutes. Whisk in the oil and adjust the seasonings. Mix in pomegranate seeds and chives, if using. Refrigerate until ready to serve. Stir thoroughly before using.
Remove 1/2 cup of the pomegranate vinaigrette to another container and refrigerate.
Make the Salmon
Gather the ingredients.
Season salmon fillets with salt and pepper, if desired. Lay them in a 13-by-9-inch glass or ceramic pan and pour over remaining vinaigrette. Turn fillets to coat with vinaigrette.
Cover with plastic wrap and refrigerate for at least 20 minutes but no longer than 3 hours.
Meanwhile, heat a large, indoor tabletop grill or outdoor grill. Place salmon on the hot grill, cover and cook for 1 minute.
Give fillets a quarter turn to get cross-hatch grill marks and continue to cook for 3 to 4 more minutes or until salmon is done to your liking—typically 5 minutes per 1/2-inch of thickness. Discard vinaigrette used for marinating.
Serve with or without greens, drizzling reserved vinaigrette over the fillets and garnishing with pomegranate seeds and chives, if desired.