Roasted Ginger Salmon With Pomegranate Olive Mint Salsa Recipe

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Feel like a pick-me-up? For your general disposition, that is. Chef and wellness expert Rebecca Katz, along with writer Mat Edelson, penned The Healthy Mind Cookbook. It's full of recipes that are packed with flavor and extra nutrition where you need it most (hello omega-3's), and best of all, they look beautiful on the plate, like this stunning salmon.  

All I can say is get out your camera, because when you make this dish you're going to want to take a picture before you serve it. It's just that pretty, with the peach of the salmon, the ruby-red jewels of the pomegranate seeds, the vibrant green of the parsley. The taste is no less sensational, with the citrus and herbs playing wonderfully off of the salmon's healthy blend of omega-3-rich fats. This one will energize all your senses.

Reprinted with permission from The Healthy Mind Cookbook

Roasted Ginger Salmon With Pomegranate Olive Mint Salsa Recipe
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  • 1 cup flat-leaf parsley
  • 1/4 cup fresh mint
  • 1/2 cup kalamata or green olives
  • 1/2 cup fennel
  • 1/4 cup pomegranate seeds
  • 1/4 cup toasted walnuts
  • 2 scallions
  • 1 tablespoon extra-virgin olive oil
  • 2 teaspoons freshly squeezed lemon juice
  • 1/2 teaspoon freshly ground black pepper
  • Sea salt
  • 1/2 cup freshly squeezed orange juice
  • 2 tablespoons freshly squeezed lime juice
  • 2 tablespoons freshly squeezed lemon juice
  • Zest of one orange and one lemon
  • 1 tablespoon extra-virgin olive oil
  • 1/2 teaspoon fresh ginger
  • Pinch cayenne pepper
  • 4 6-oz. salmon fillets
  • Sea salt
  • 1 teaspoon Dijon mustard
  • 1 cup pomegranate olive mint salsa (see recipe above)
  1. Combine the parsley, mint, olives, fennel, pomegranate seeds, walnuts, scallions, olive oil, lemon juice, black pepper and a pinch of salt in a bowl and stir gently to mix.
  2. For optimal flavor, cover and let sit at room temperature for 15 minutes before serving. If desired, add additional lemon juice or salt to taste.
  3. In a small bowl or glass measuring cup, whisk together the orange juice, lime juice, lemon juice, orange zest, lemon zest, olive oil, ginger and cayenne. 
  4. Place the salmon in a baking dish and season each piece with a pinch of salt. Pour half of the marinade over the salmon and turn to coat well. Cover the baking dish and place in the refrigerator to marinate for 20 minutes.
  5. Preheat the oven to 400°F.
  6. After 20 minutes have passed, remove the salmon from the refrigerator. Uncover the baking dish and add 2 tablespoons of water to it.  
  7. Bake for 10 to 15 minutes, depending on the thickness of the fillets, just until tender and opaque and an instant-read thermometer inserted into the center of the fillet registers 120°F.*
  8. While the salmon is cooking, combine the remaining marinade and the mustard in a small saucepan over medium heat and simmer until the liquid is reduced by half. Pour the reduction over the cooked fillets. Spoon 1/4 cup of the salsa on top of each fillet and serve immediately.
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