Grilled Salmon and Pomegranate Salad
Walnut Vinaigrette
  • 3/4 cup pomegranate juice 
  • 1/4 cup orange juice 
  • 1/4 cup lime juice 
  • 1/4 cup water 
  • 3/4 cup walnut oil
Combine the pomegranate juice with 1/4 cup each of orange juice, lime juice and water. Slowly whisk in the oil.

  • 3 cups mixed seasonal vegetables (carrots, celery, red onion, peppers, spinach, etc.) 
  • 1/2 cup pomegranate arils
Thinly slice the seasonal vegetables. Toss the vegetables with just enough vinaigrette to lightly coat.

Glazed Salmon
  • 6 6-oz. wild salmon fillets 
  • 1 cup orange juice 
  • 1/2 cup lemon juice 
  • 1/2 cup lime juice 
  • 1 cup canola oil 
  • 1/4 cup jerk spice 
  • 1/2 cup Thai sweet chili sauce 

Combine the orange juice, lemon juice and lime juice with the canola oil, jerk spice and Thai sweet chili sauce. Mix well. Place the salmon and the glaze mixture in a casserole dish, and allow it to marinate for 2 hours prior to cooking.
Heat grill to medium-high heat. Remove the salmon from the marinade, and grill them for 4 to 5 minutes on each side. Plate vegetables on 6 dinner plates, then top them with the salmon. Drizzle some of the vinaigrette over the salmon, and garnish with fresh pomegranate arils.

We significantly reduced the fat  and carb grams in this salad by using our own low calorie salad vinaigrette doctored with orange zest, lime zest, and just a splash of walnut oil, with very savory results.

This recipe is courtesy of POM Council