Pomegranate Lentil Salsa and Salmon Flatbread
Prep Time 1 hour
Cook Time 6 minutes
servings
Ingredients
Marinade for Salmon:
- 1/2 pound salmon
- 1 tbsp miso paste
- 2 tbsp mirin
- 1/4 cup sugar, brown
- 1 tbsp sherry vinegar
- 1 tbsp butter
- 1 tbsp water
- salt and pepper, (season to preference)
Salsa:
- 1 cup lentils, green, (cooked)
- 1/2 cup pomegranate
- 1/8 cup walnuts, chopped
- 2 tbsp pomegranate molasses
- 1 tbsp sherry vinegar
- 1 tbsp olive oil
Serve with:
- 2 tbsp parsley, fresh flat leaf
- 2 tbsp mint, fresh
- flatbreads, (naan)
- 1/8 cup coconut cream
Instructions
- To make marinade, mix all ingredients in a bowl and pour over salmon in a shallow dish or plastic bag. Allow to marinate in the fridge for at least an hour. While the salmon is in the fridge, mix the salsa in a large bowl and toss ingredients to combine.
- To cook salmon, place salmon on a foil lined baking sheet and broil for about 6 minutes (depending on how thick your cut of salmon is). To check for doneness, salmon should flake easily with a fork.
- To plate, add lentil salsa to a large bowl and serve alongside salmon. Top all with herbs and spread coconut cream in a thin swipe along the edge of the dish so it can be added to flatbread if desired. Warm flatbread and cut into triangles.
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