Thursday, February 9, 2012

Salmon, Slow Roasted with Fennel & Pomegranate Salsa

Salmon, Slow Roasted with Fennel & Pomegranate Salsa
As shared by Once Upon a Plate by Mari
Serves 4
4-  4 ounce boneless wild salmon fillets (skinless or not)
2 to 3 teaspoons olive oil
1/4 teaspoon sea salt
1/4 teaspoon cayenne pepper
1/4 teaspoon fresh ground pepper
2 Tablespoons coarsely chopped fennel fronds (optional)
1 fennel bulb, trimmed and cut into 1/4-inch dice
3/4 cup pomegranate arils
1 jalapeno pepper, seeded, de-ribbed and minced (adjust this amount up or down depending upon your tastes and the 'heat' of the pepper)
2 green onions, finely sliced
1/4 cup chopped cilantro
2 Tablespoons fresh lime juice
1/2 teaspoon sea salt, or to taste
Freshly ground black pepper, or to taste
Preheat oven to 275˚F
Line rimmed baking sheet with parchment paper. Place salmon fillets on the prepared pan, evenly spaced. Rub top of each fillet with the oil, 1/4 teaspoon salt, cayenne, and 1/4 teaspoon ground black pepper. Place in oven and bake until thickest part of salmon registers 125˚F, or is opaque when lifted with a paring knife.  Best if not overcooked!
While salmon is baking:  Prepare salsa ~ In a bowl combine fennel fronds (if using), the diced fennel pomegranate arils (seeds), jalapeno, green onions, cilantro, lime juice, 1/2 teaspoon salt and black pepper.  Stir and set aside. Serve salmon on warmed plates, spoon salsa over and enjoy!

High in Omega 3's and 6's, Protein and vitamin D

Recipe adapted from "Clean Eating" magazine

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