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Let me tell you a little bit about my favorite fruit. The golden kiwi has all the amazing things a standard deep green kiwi has, but doesn’t have the same high acid content and is sweet beyond compare. I added it with some tart pom seeds to the sharp greens. Top this off with the salmon in this complexly delicious glaze and dinner (or lunch) is served.
4 (1/2-pound) salmon fillets, skin on (you can always remove it later, but keep it on for cooking to keep salmon moist)
freshly ground Gefen Black Pepper
4 tablespoons Tuscanini Balsamic Glaze
4 teaspoons Gefen Olive Oil
3 tablespoons orange juice
1 teaspoon salt
4 cups arugula or mesculun mix
2 golden kiwi, peeled and thickly sliced
1 cup pomegranate arils
Spray a pan with cooking spray and lay salmon fillets on pan skin side down.
Turn up flame to medium and cook salmon for eight minutes.
Sprinkle with salt and pepper and flip salmon.
Add glaze and olive oil and swirl it around the pan, to get the juices under the salmon. Cook for two more minutes.
Baste salmon, skin side down with glaze/oil mixture. Drain mixture into a bowl and add orange juice and salt. Set salmon on the side to rest.
Divide greens and kiwi on four plates and top each plate with salmon and pomegranate seeds.
Drizzle dressing on top.
Sponsored by Tuscanini
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