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Steelhead Salmon
with Pomegranate Teriyaki Glaze and Wilted Spinach
Ingredients
- 2 (6 ounce) steelhead salmon fillets
- 1/4 teaspoon kosher salt
- 1/4 teaspoon freshly ground pepper
- 1 tablespoon olive oil
- 2 teaspoons Gourmet Garden Lemongrass
- 1/3 cup Olio & Spices Pomegranate Teriyaki Sauce
- 4 cups baby spinach
- 2 tablespoons pomegranate seeds
Directions
Rinse salmon; pat dry with paper towels.
Heat nonstick skillet over medium-high heat for 2 minutes. Season salmon with salt and pepper.
Add oil to skillet; swirl to coat. Add salmon, flesh side down. Sear for 2 minutes
per side. Reduce heat to medium-low; cook until salmon just flakes with fork (4-6
minutes).
Transfer salmon to plate; cover with foil to keep
warm. Add lemongrass; stir for 1 minute. Stir in teriyaki sauce; simmer 1-2 minutes.
Return
salmon to skillet; coat with sauce, turning once or twice. Transfer salmon back
to plate. Add spinach to skillet; stir until wilted (1-2 minutes). Divide spinach
between two serving plates; arrange salmon over spinach. Garnish with pomegranate
seeds.
Amount: 2 servings
Serving Suggestion: Serve with jasmine rice and sautéed snap peas
Source:www.lundsandbyerlys.com
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