Executive Chef Nancy Maslonka of Medical City Dallas Hospital prepared Pomegranate Glazed Wild Salmon, Quinoa Pilaf and Roman Spinach on News 8 Daybreak Saturday to help promote the Cooking Against Cancer event on January 30, which features recipes that incorporate the best cancer-fighting ingredients.
- 4 wild salmon fillets, 4oz each
- 1 cup pomegranate juice
- 1 T balsamic vinegar
- 1 T brown sugar
- Salt and pepper, to taste
- Olive oil, as needed
- Combine the balsamic vinegar, pomegranate juice and brown sugar in a small sauce pan and heat on medium heat.
- Bring the sauce to a simmer and continue to cook until it reduces by half and thickens slightly.
- While the juice is reducing, preheat a shallow saute pan to medium and spray the salmon fillets with olive oil and sprinkle with salt and pepper.
- Pour a thin layer of olive oil into the saute pan and allow it to heat through for a few minutes.
- Place the salmon fillets into saute pan and sear off on first side for 3-4 minutes until golden brown, then flip to other side.
- Begin brushing the pomegranate glaze onto the fish until it coats both sides.
- Finish cooking the salmon in a 350 degree oven, or by placing a lid on the pan on the cook top.
- 1 serving 4oz fillet
- Calories 240
- Calories from Fat 100
- Total Fat 11g
- Saturated Fat 1.5g
- Polyunsaturated Fat 3g
- Monounsaturated Fat 5g
- Cholesterol 60mg
- Sodium 130mg
- Potassium 690mg
- Total Carbs 12g
- Dietary Fiber 0g
- Sugars 11g
- Protein 23g
- 3 T olive oil
- 1/4 cup small diced onion
- 1/4 cup shredded carrots
- 1/4 cup small diced celery
- 1/2 t minced garlic
- 2 cups uncooked red, black or white quinoa
- 4 cups vegetable broth or water
- 1/2 t ground cumin
- 1/2 t ground turmeric
- Pinch of cayenne pepper
- salt and pepper, to taste
- Heat the oil in a medium saucepan over medium heat.
- Stir in the onion, celery, carrot and garlic, and saute until lightly softened.
- Mix quinoa into the saucepan and stir well.
- Add vegetable broth and season with cumin, cayenne pepper, turmeric, salt and pepper.
- Bring the mixture to a boil.
- Cover, reduce heat, and simmer 20 minutes until liquid is absorbed.
- 2 lbs fresh spinach, rinsed
- 1/2 cup diced shallots (or onions)
- 1/2 cup golden or dark raisins
- 1/2 cup toasted pine nuts
- olive oil, as needed
- salt and pepper, to taste
- To toast pine nuts, place them in a large saute pan (no oil) on medium heat and stir every few minutes. The nuts will begin to take on a toasted, golden color and when they do, continue to stir them for another minute.
- Remove the nuts from the pan and pour them onto a plate to cool.
- While nuts are cooling, put saute pan back on the medium heat and add a thin layer of olive oil to the saute pan and allow it to heat through for a minute or two.
- Add the shallots (or onions) and saute them for a 2-3 minutes until slightly softened.
- Add the spinach and stir once in a while until it starts to wilt and soften.
- When that begins to happen, add the raisins and toasted pine nuts as well as salt and pepper.
- When spinach has all become glossy and dark green, remove from heat and serve.