• 1 cup pomegranate juice
  • 1/2 cup honey
  • 6 quarter-size slices fresh ginger
  • 2 lemons, sliced
  • 4 (6- oz.) salmon fillets
  • Sea salt to taste
  • freshly ground pepper to taste
  • Arugula leaves
  • Mache leaves (arugula substitute)
  • Watercress leaves (arugula substitute)


Prep: 10 minutes, Cook: 30 minutes, Serves: 4 

  1. Combine pomegranate juice, honey, ginger and lemons in a small saucepan. Bring to a boil; reduce heat and simmer for 10 to 15 minutes or until reduced by at least half. Remove ginger and lemons; set aside to cool (glaze will thicken as it cools). Glaze may be made up to 2 days ahead and refrigerated until ready to use.
  2. Rinse salmon and pat dry. Sprinkle with sea salt and pepper and cook on a well-oiled grill for 5 to 7 minutes per side or until salmon reaches 150°F on a meat thermometer.
  3. Serve over a bed of arugula, mâche or watercress and drizzle with pomegranate glaze.
Nutritional Information: 610 calories, 44 g protein, 14 g total fat (2 g sat., 0 g trans), 81 g carbohydrate, 1 g fiber, 73 g sugar, 120 mg cholesterol, 500 mg sodium, 13 points