Wild caught salmon, fresh ginger and ruby-red pomegranate seeds are combined to make a stunning dish jam-packed with protein, vitamins and important nutrients.

One serving of salmon—alone—satisfies over 60% of your protein requirements for the day; but protein isn't the only health perk salmon has to offer.

This pink-fleshed fish is also an excellent source of omega-3 fatty acids, vitamins D and B12 and because one serving contains a significant amount of tryptophan—eating salmon can even improve your mood!

Pomegranates are often referred to as the fruit of the Gods—and no wonder! They're delicious, beautiful and have many health benefits, such as fiber, vitamin C and three types of antioxidants. They're low calorie, and the seeds add a nice crunch and sweetness to a normal mixed salad.

How To Remove The Seeds From A Pomegranate

First you must choose a pomegranate that is bright and red in color. You also should try to find a pomegranate that is large and heavy—this means more pulp, and more juice! Do not choose pomegranates with blemished skin or that are soft to the touch.

Pomegranates stain cutting boards, clothes and counter-tops very easily, be sure to take that into consideration before tackling this beautiful fruit. If you can not find fresh pomegranates, or would rather just purchase the seeds, they can be found at many specialty stores—sometimes sold frozen.

Using a knife, make a slit through the top of the fruit—about ¼ way through the flesh. Turn the fruit and make another slit, forming an X on the top of the fruit. Using your fingers, gently tear the pomegranate in half and then in quarters.

The seeds are very easy to remove from the pulp, but the process can be a little time consuming. Holding a portion of the pomegranate over a large bowl, simply pick the seeds away from the shell and membranes.

Salmon With Pomegranate And Ginger Glaze 

makes 4 servings

Ingredients:

1/2 cup water 

½ c. pomegranate seeds (may substitute with ¼ c. pure pomegranate juice)

1 (1-inch) piece ginger, peeled, smashed and roughly chopped

Juice of 1/2 lemon

1/8 cup sugar

Olive oil to grease the pan

Skinless salmon fillets (I used 16 ounces—divided into 4 filets)

Salt and freshly ground black pepper

Directions:

Separate the seeds from the pomegranate shell and membranes (see directions, above).  Toss them into a saucepan over medium-high heat along with ½ c. water, smashed ginger and lemon juice. Bring to a boil.

Let the pomegranate seeds boil until they begin to break down.  The liquid will begin to reduce, and should become thicker (about 15 minutes). That gives the ginger some extra time to infuse too, yay!

Grab a fine sieve, or some sort of strainer.  Strain the juice into a bowl, pushing the cooked seeds through as much as you can with the back of the spoon (try to keep the ginger and seed pulp out of the strained liquid).

Pour the juice back into a saucepan and over low heat, add in the sugar.  We're going to make a yummy glaze here, folks.  Simmer the juice/sugar mixture for about 20 minutes.  Stir the sauce every once in awhile to make sure it doesn't burn.

The glaze should reduce to about half the amount of the original juice you poured in.  I just kept it simmering until I noticed it thickened up to a good, thick consistency.  Taste it!  It's good!!! Remove the glaze from heat and let it cool for about 5 minutes. 

You'll notice some lumps start to form, and it almost seems like jelly.  That's okay.  You're putting it on fish that's going to be baked in a very hot oven.  It'll melt down again.  No worries! 

Oil the baking sheet and plop the fillets down. Put a little oil on the fish and some salt and pepper to your taste.  After the glaze is cooled, brush some on the fish.  Be generous! Reserve a little to baste.

Bake the fish in a 400 degree preheated oven for about 5 minutes.  After 5 minutes pull it out, and brush the reserved glaze on the salmon. Turn your oven to it's broil setting. Let the salmon broil for about 3 more minutes—or until the meat is cooked through and flaky.

After the 3 minutes, you may broil longer if necessary. Be sure to check the fish continuously as it is very easy to overcook. Serve the salmon with some seasoned brown rice and veggies...and enjoy!

About the author: Shari enjoys learning about food, making food, and eating food. She especially has an affinity for unique ingredients and Indian recipes. You can read her blog over at MyFancyPantry.com

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