Salmon with Pomegranate-Orange Relish

Salmon with Pomegranate-Orange Relish

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From: Diabetic Living Magazine

A relish made from brightly colored pomegranate, oranges, and carrots creates a festive topping for this quick-cooking salmon dish.

Ingredients 4 servings

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Original recipe yields 4 servings
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Metric
Nutrition per serving may change if servings are adjusted.
  • 2 medium carrots, coarsely chopped (1 cup)
  • 4 fresh or frozen skinless salmon fillets, about 1 inch thick (1 to 1¼ pounds total)
  • ½ teaspoon salt
  • ¼ teaspoon black pepper
  • ⅛ teaspoon cayenne pepper
  • 1 medium shallot, peeled and thinly sliced
  • 1 tablespoon butter
  • 2 medium oranges, peeled and sectioned
  • 1 tablespoon honey
  • ¼ cup pomegranate seeds
  • 1 tablespoon snipped fresh chives (optional)

Preparation

  • Prep

  • Ready In

  1. In a small saucepan cook carrots in a small amount of boiling water for 4 minutes or until crisp tender. Drain; set aside.
  2. Thaw salmon, if frozen. Rinse salmon with cold water and pat dry with paper towels. Place salmon on the unheated rack of a broiler pan. In a small bowl combine salt, black pepper and cayenne pepper. Sprinkle evenly over salmon fillets. Measure thickness of fish. Broil salmon 4 to 5 inches from the heat for 4 to 6 minutes per ½-inch thickness of fish or until fish flakes easily when tested with a fork.
  3. Meanwhile, for relish, in a large skillet cook carrots and shallot in hot butter over medium heat about 6 minutes or until shallots are tender, stirring occasionally. Add orange sections. Cook for 1 minute more. Drizzle with honey and toss to coat.
  4. To serve, spoon relish onto each of four serving plates. Place a salmon fillet on top of relish. Sprinkle with pomegranate seeds and, if desired, chives.

Nutrition information

  • Serving size: 1 salmon fillet and ⅓ cup relish
  • Per serving: 333 calories; 18 g fat(5 g sat); 3 g fiber; 18 g carbohydrates; 24 g protein; 61 mcg folate; 70 mg cholesterol; 14 g sugars; 5,412 IU vitamin A; 43 mg vitamin C; 51 mg calcium; 1 mg iron; 405 mg sodium; 676 mg potassium
  • Nutrition Bonus: Vitamin A (108% daily value), Vitamin C (72% dv)
  • Carbohydrate Servings: 1
  • Exchanges: 1 other carbohydrate, 3½ medium-fat protein

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