Salmon glazed with pomegranate molasses on wild herb salad. Made fast and so va-va-vooom!

Contains ads for exciting salad mixes

Contains advertisements for exciting salad mixes

Red sparkling pomegranate seeds, juicy salmon with a sour-sweet crust, a few sunny speckles of fragrant tangerine peel and crisp, herb-spicy wild herbs Salad ... Whether you want to pamper yourself, cook for your loved one or feed a hungry pack on holidays - this combination is sure to make everyone happy all around. And best of all: The pomegranate-glazed salmon on wild-herb salad is made totally easy and fast with ingredients from the supermarket. YAY!

For the decisive "Va-va-voom" the pomegranate molasses (see tip below) on the one hand and an exciting salad mixture with wild herbs on the other hand. The tart sweetness of the pomegranate and the subtle tartness of the wild herbs form a great contrast, in which the salmon cuddle wonderfully. In the herb salad of Bonduelle you will find including wild ruffle, young kale, garden cress, Mizuna and red Swiss chard in combination with Lolo Rosso, Eichhlatt and lettuce. What an extraordinary mix! Every leaflet tastes different and surprising. The practical highlight: The salad composition is carefully prewashed and dried, so you can do it directly without further work steps. But you can then throw more precious attention to the salmon: The inside should not be completely durchgebraten inside, but still have a small, pink-glassy core. Trust yourself - it's so delicious!

Serve salmon glazed with pomegranate molasses on wild herb salad as a starter or as a light main course. If you like, you can also add a little baguette to it. And then just get the Ahhhhs and Ohhhhs . Well - for me, this recipe has just slipped up the far end on the "We have to cook more often" list. And what about you? Do you give salmon, pomegranate and wild herbs a chance? I'm curious. And do not forget:

Have it delicious!

PS: If you're interested in how salad is grown and harvested, and how it gets to us In the supermarket comes: With the Bonduelle Academy, I visited salad farmers in their fields and a look behind the scenes of salad production thrown - here's the salad reportage.

 Pomegranate-glazed salmon on wild-herb salad | GourmetGuerilla.com

Pomegranate glazed salmon on wild herb salad | GourmetGuerilla.com

The recipe for salmon glazed with pomegranate molasses on wild herb salad

" Ingredients for 2 servings:

350 g salmon filet with skin
2 tablespoons pomegranate molasses (see tip below)
1 garlic clove, geha ckt
1 tablespoon butter
1 untreated tangerine, peel & juice squeezed out
1/2 pomegranate, kernels knocked out & juice collected
1 tbsp olive oil & salt & black pepper - 2 large Handful of wild herbs salad, eg by Bonduelle
1 small red onion, peeled & sliced ​​

And that's how it works:

Cut the salmon into two pieces and place in a small bowl. Spread the pomegranate molasses, garlic and half of the roasted tangerine peel on the salmon and add approx.Then turn and roast on the skin side for another 5 minutes. Drizzle with a little marinade from the bowl. Place the roasted salmon on a plate and keep warm.

Add tangerine juice, pomegranate seeds and juice and olive oil to the pan and mix. Season with a little salt and pepper.

Place a handful of wild herb salad on plates together with the onion slices. Put the fried salmon on top and spread the pomegranate dressing on the salad.

Sprinkle with the rest of the grated tangerine peel and some salt and serve immediately.

Tips:
Pomegranate molasses into a popular ingredient in Arabic and also Jewish cuisine. In Turkish or Arab grocery stores you can buy them ready in a small bottle. But do not confuse the pomegranate molasses with pomegranate juice or syrup (grenadine) - the word molasses or molasses should definitely appear on the label. Alternatively, you can order the product online *.

Or you can make pomegranate molasses even after this recipe: 375 ml pomegranate juice (100% juice content without added sugar) with 60 g of sugar and juice 1/2 Bring lemon in a small saucepan. While gently stirring, let it simmer until a very thick, dark brown syrup has formed. Place in a bottle or glass and refrigerate.

Pomegranate glazed salmon on wild herb salad | GourmetGuerilla.comPomegranate glazed salmon on wild herb salad | GourmetGuerilla.com

The recipe for salmon glazed with pomegranate molasses on wild herb salad

Mel Red sparkling pomegranate seeds, juicy salmon with a sour-sweet crust, a few sunny speckles of fragrant tangerine peel and crisp, herb-spicy wild herb salad ... no matter if you ... Meat | Fish Salmon glazed with pomegranate molasses on wild herb salad. Made quick and so va-va-vooom! European Print
200 calories per serving 20 grams of fat

Ingredients

  • 350 g salmon fillet with skin
  • 2 tablespoons of pomegranate molasses (see tip below)
  • 1 garlic clove, chopped
  • 1 tablespoon butter
  • 1 untreated Mandarin, peel & juice squeezed out
  • 1/2 pomegranate, kernels knocked out & juice caught
  • 1 tablespoon of olive oil i>
  • salt & black pepper
  • 2 large handfuls of wild herbs salad, e.g.Spread the pomegranate molasses, garlic and half of the roasted tangerine peel on the salmon and leave to marinate at room temperature for about 30 minutes.

    Heat the butter in a medium to high-level pan and place the salmon in it first fry the side without skin for 5 minutes. Then turn and roast on the skin side for another 5 minutes. Drizzle with a little marinade from the bowl. Place the roasted salmon on a plate and keep warm.

    Add tangerine juice, pomegranate seeds and juice and olive oil to the pan and mix. Season with a little salt and pepper.

    Place a handful of wild herb salad on plates together with the onion slices. Put the fried salmon on top and spread the pomegranate dressing from the pan over the salad.

    Sprinkle with the rest of the grated tangerine peel and some salt and serve immediately.

Tips

Pomegranate molasses into a popular ingredient in Arabic and also Jewish cuisine. In Turkish or Arab grocery stores you can buy them ready in a small bottle. But do not confuse the pomegranate molasses with pomegranate juice or syrup (grenadine) - the word molasses or molasses should definitely appear on the label. Alternatively, you can also order the product online *. Or you make pomegranate molasses even after this recipe: Boil 375 ml of pomegranate juice (100% juice content without added sugar) with 60 g of sugar and juice 1/2 lemon in a small pot. While gently stirring, let it simmer until a very thick, dark brown syrup has formed. Put in a bottle or glass and refrigerate.