.Tis the season for pomegranates. Around Christmas time and about a month after the red, ripe, tart fruit is easily found in all grocery stores in heaping piles. What to do with them though? I decided to change-up the conventional way of simply eating the crimson red seeds and pairing them with salmon fillets. Not only are they delicious, pretty on a plate, and tasty, but they are extremely healthy for you too!
.These tree fruits were originally native to Middle East and Northern India, but now are found in the Mediterranean, California, and Asia. They are low-calorie, low-fat source of fiber, and pack a punch with healthy minerals and vitamins.
.HOW TO PREPARE A POMEGRANATE.
.I like to cut the whole fruit in half. Over top of a glass bowl that is 1/2 full of water, try to turn the half inside out. With the flat side of the sliced fruit facing downwards over top of the bowl and your thumbs on the top, push your thumbs downwards while pulling back the flesh of the pomegranate. Then carefully pick out the seeds, dropping them into the water. The seeds will sink to the bottom, while any pieces that are attached to the pith (white part) will float.
.WHY POMEGRANATES ARE GOOD FOR YOU?.
.Poly-phenol Antioxidants.
.They help the body fight against "free radicals". Free radicals are organic molecules that are responsible for aging, tissue damage, and some diseases. Some examples include: tobacco smoke, the natural chemicals found in our food, the poisonous wastes of our own metabolism, and man-made toxins like air pollution and pesticides.
.Asorbic acid.
.Helps maintain muscle tissue and blood vessels. It assists in the development of collagen, helping the body take in iron.
.Vitamin K.
.The "K" stands for the Danish word "koegulation", which means clotting. It is responsible for making the specialized proteins that are found in the clear fluid of the blood (blood plasma). One of the proteins it assists in the producing is prothromin. Prothromin is responsible for the clotting of blood. If you did not have any vitamin K in your system, any cut, bruise, or scrape would not stop bleeding.
.It also assits in bone growth and maintenace. It works with Vitamin D to produce proteins necessary for bone growth.
.Vitamin C.
.This vitamin is necessary for immune function, collagen formation, and neurotransmitter function, and also acts as an antioxidant.
.Iron.
.Poms are plant based form of iron. Iron is responsible for red blood cell production, oxygen transport, and cell growth.
.Fiber.
.The seeds are very high in fiber. One serving of pomegranates provides 50% of R.D.I. (recommended daily intake) of fiber for adults. It has been shown that diets high in fiber may reduce the risk of particular kinds of cancer and heart disease.
.shopping list.
.pomegranates.
.butter lettuce.
.radicchio.
.organic 100% honey.
.brown sugar.
.broccoli.
.walnuts.
.basil.
.celery.
.cucumber.
.alfalfa sprouts.
.mango.
.tamarin.
.balsamic vinegar.
.extra-virgin olive oil.
.fresh ginger.
.fresh garlic.
.salt and pepper.
.lemons.
.salmon.
.cinnamon.
directions.
.pomegranate glaze.
.In a small pot combine pomegranate seeds, honey, and brown sugar. Gently bring to a boil and continue to stir, making sure that the glaze does not burn at the bottom of the pot. Remove from heat and let sit while you prepare the salmon and green for the salad.
.salmon.
.Rinse and pat dry salmon fillets. Line a deep baking dish with tin-foil, large enough that you can fold up the sides to make a 1/2 inch wall. Place salmon on tin foil. Drizzle with olive oil. Pour on pomegranate glaze and season generously with fresh cracked pepper and lightly with Himalayan sea salt. Using a fine grater, zest the skin of one lemon on the salmon and squeeze the juice onto the salmon. Let marinate for 10-15 minutes.
.Pre-heat oven to 500 F.
.Cook on middle rack for 8 minutes for medium-rare and 10 minutes to medium.
.salad greens and goodies.
.Using a peeler, peel cucumber into long strips. Chop mango and celery into large chunks. Thinly chop radicchio and butter lettuce. Hand toss in pea shoots(chopped into 3rds) and alfalfa sprouts with above ingredients in a large mixing bowl. Finely chop walnuts and put aside.
.dressing.
.Combine; olive oil, tamarin, balsamic vinegar, freshly grated ginger, finely chopped garlic, fresh lemon juice and lemon zest, and salt and pepper to taste.
.bringing it all together.
.Plate greens and drizzle with dressings. Sprinkle walnuts on top. Place salmon on salad and spoon 2 tbsp of warm marinade on salmon. Top with freshly chopped basil.
.enjoy.
No comments:
Post a Comment