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Pomegranate Glazed Salmon with Quinoa Salad – Superfood Recipe for Advanced Cooks

Ingredients

For the Pomegranate Glazed Salmon:

  • 4 salmon fillets (6 oz each)
  • 1 cup pomegranate juice
  • 1/4 cup balsamic vinegar
  • 2 tbsp honey
  • 1 tbsp olive oil
  • 2 cloves garlic, minced
  • Salt and pepper to taste
  • Pomegranate seeds (arils) for garnish

For the Quinoa Salad:

  • 1 cup quinoa
  • 2 cups water
  • 1 cup cucumber, diced
  • 1/2 cup red bell pepper, diced
  • 1/4 cup red onion, finely chopped
  • 1/4 cup fresh parsley, chopped
  • 1/4 cup fresh mint, chopped
  • 1/4 cup pomegranate seeds (arils)
  • 2 tbsp olive oil
  • 1 tbsp lemon juice
  • Salt and pepper to taste

Instructions

For the Pomegranate Glazed Salmon:

  1. In a small saucepan, combine pomegranate juice, balsamic vinegar, honey, and minced garlic. Bring to a boil over medium heat, then reduce to a simmer. Cook until the mixture is reduced by half and slightly thickened, about 15-20 minutes.
  2. Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper.
  3. Season salmon fillets with salt and pepper. Heat olive oil in a large skillet over medium-high heat. Sear the salmon fillets, skin side down, for 3-4 minutes until the skin is crispy.
  4. Transfer the salmon fillets to the prepared baking sheet, skin side down. Brush generously with the pomegranate glaze.
  5. Bake in the preheated oven for 8-10 minutes, or until the salmon is cooked through and flakes easily with a fork.
  6. Garnish with pomegranate seeds before serving.

For the Quinoa Salad:

  1. Rinse quinoa under cold water. In a medium saucepan, bring 2 cups of water to a boil. Add quinoa, reduce heat to low, cover, and simmer for 15 minutes or until all the water is absorbed. Fluff with a fork and let cool.
  2. In a large bowl, combine cooked quinoa, cucumber, red bell pepper, red onion, parsley, mint, and pomegranate seeds.
  3. In a small bowl, whisk together olive oil, lemon juice, salt, and pepper. Pour over the quinoa mixture and toss to combine.

Preparation Time, Cooking Time, and Servings

  • Preparation Time: 20 minutes
  • Cooking Time: 30 minutes
  • Servings: 4

Estimated Nutritional Information (per serving)

  • Calories: 450 kcal
  • Protein: 35g
  • Fat: 18g
  • Carbohydrates: 40g
  • Fiber: 6g
  • Sugar: 15g

Tips and Variations

  • Variation: Substitute salmon with chicken breasts for a different protein option. Adjust cooking time accordingly.
  • Tip: For a more intense flavor, marinate the salmon in the pomegranate glaze for 30 minutes before cooking.
  • Tip: Use a mix of red and white quinoa for added visual appeal.
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