Roasted Ginger Salmon with Pomegranate Olive Mint Salsa
When I paged through my copy of The Healthy Mind Cookbook by Rebecca Katz, I had to make this recipe first. Wild salmon, with all its omega-3 fatty acids, is favorite brain healthy ingredient. Rebecca’s technique roasts the salmon to perfection. When drizzled with a simple sauce and topped with a fresh, nutrient-dense salsa, it goes from good to great. This is a favorite recipe of my Brain Works cooking class students.
Rebecca has tons more truly great recipes on her website and in one of her 5 essential cookbooks. Learn more about Rebecca Katz — chef, nutrition scientist and culinary translator — in my upcoming interview coming soon to the Brain Works Kitchen.
The Pomegranate Olive Mint Salsa is also good served with grilled chicken, other simply prepared fish, or tossed with fresh greens doused with olive oil.
Thanks for sharing Rebecca!
Prep Time | 10 minutes |
Cook Time | 15 minutes |
Passive Time | 20 minutes to marinate |
Servings |
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- 1/2 cup freshly squeezed orange juice
- 2 tablespoons freshly squeezed lime juice
- zest of 1 orange
- zest of 1 lemon
- 1 tablespoon extra virgin olive oil
- 1/2 teaspoon finely minced fresh ginger
- pinch cayenne pepper
- 4 6-ounce salmon fillets pinbones removed
- sea salt
- 1 teaspoon Dijon mustard
- 1 cup pomegranate olive mint salsa Recipe follows
Ingredients
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- In a small bowl or glass measuring cup, whisk together the orange juice, lime juice, lemon juice, orange zest, lemon zest, olive oil, ginger, and cayenne.
- Place the salmon in a baking dish and season each piece with a pinch of salt.
- Pour half of the marinade over the salmon and turn to coat well. Cover the baking dish and marinate in the refrigerator for 20 minutes.
- Preheat the oven to 400°F.
- Remove the salmon from the refrigerator, uncover, and add 2 tablespoons of water to the dish. Bake for 10 to 15 minutes, Bake for 10 to 15 minutes, depending on the thickness of the fillets, just until tender and opaque and an instant-read thermometer inserted into the center of the fillet registers 120°F.
- While the salmon is cooking, combine the reserved marinade and the mustard in a small saucepan over medium heat and simmer until the liquid is reduced by half.
- Pour the reduction over the fillets. Spoon 1/4 cup of the relish on top of each fillet, and serve immediately.
Pomegranate Olive Mint Salsa by Rebecca Katz
1 cup finely chopped flat-leaf parsley
1/4 cup finely chopped mint
1/2 cup kalamata or green olives, chopped
1/2 cup finely chopped fennel
1/4 cup pomegranate seeds
1/4 cup chopped walnuts, toasted
2 scallions, minced
1 tablespoon extra-virgin olive oil
Freshly squeezed lemon juice
1/2 teaspoon freshly ground black pepper
Sea salt
Put the parsley, mint, olives, fennel, pomegranate seeds, walnuts, scallions, olive oil, 2 teaspoons of lemon juice, black pepper, and a pinch of salt in a bowl and stir gently to combine. For optimal flavor, cover and let sit at room temperature for 15 minutes before serving. Taste; you may want to add another squeeze of lemon or a pinch of salt.
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