Description
Salmon, high in omega-3 and pomegranates loaded with antioxidants are great for keeping you bright-eyed and bushy tailed.
Ingredients
Salmon
2 Tbsp (30 ml) balsamic vinegar
1⁄3 C (80 ml) pomegranate juice
2 x 200 g fresh salmon steaks
Maldon salt
Red Onion and Pomegranate Salsa
1 jalapeno, finely chopped
75 g pomegranate seeds
½ tsp (2.5 ml) fine salt
1 small red onion, finely sliced
freshly ground black pepper
To Serve
8 baby potatoes, peeled and steamed
Instructions
Salmon
Preheat the oven to 180 °C.
Place the balsamic vinegar and pomegranate juice in a small saucepan and cook for five minutes to
reduce. Brush the salmon steaks with the glaze and season with Maldon salt.
Place onto a baking tray and cook in the oven for 10-15 minutes.
Red Onion and Pomegranate Salsa
Mix the chopped jalapeno and pomegranate seeds together.
Sprinkle the salt over the sliced onion and leave for 5 minutes. Rinse the onions and add to the pomegranate seed and jalapeno mixture. Season with a grind of
black pepper.
Serve the salmon with the salsa and steamed baby potatoes.
