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

Source: Diabetic Living Magazine


Recipe Summary test

20 mins
35 mins


Ingredient Checklist


Instructions Checklist
  • In a small saucepan cook carrots in a small amount of boiling water for 4 minutes or until crisp tender. Drain; set aside.

  • 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 1/2-inch thickness of fish or until fish flakes easily when tested with a fork.

  • 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.

  • 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 Facts

1 salmon fillet and 1/3 cup relish
334 calories; protein 24.4g; carbohydrates 17.9g; dietary fiber 3.1g; sugars 13.7g; fat 18.4g; saturated fat 5.3g; cholesterol 70mg; vitamin a iu 5412.1IU; vitamin c 42.6mg; folate 60.9mcg; calcium 51.4mg; iron 0.7mg; magnesium 43.7mg; potassium 676mg; sodium 405.2mg.

1 other carbohydrate, 3 1/2 medium-fat protein