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


  1. Combine the balsamic vinegar, pomegranate juice and brown sugar in a small sauce pan and heat on medium heat.
  2. Bring the sauce to a simmer and continue to cook until it reduces by half and thickens slightly.
  3. 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.
  4. Pour a thin layer of olive oil into the saute pan and allow it to heat through for a few minutes.
  5. 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.
  6. Begin brushing the pomegranate glaze onto the fish until it coats both sides.
  7. Finish cooking the salmon in a 350 degree oven, or by placing a lid on the pan on the cook top.

Nutritiional information

  • 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


  1. Heat the oil in a medium saucepan over medium heat.
  2. Stir in the onion, celery, carrot and garlic, and saute until lightly softened.
  3. Mix quinoa into the saucepan and stir well.
  4. Add vegetable broth and season with cumin, cayenne pepper, turmeric, salt and pepper.
  5. Bring the mixture to a boil.
  6. 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


  1. 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.
  2. Remove the nuts from the pan and pour them onto a plate to cool.
  3. 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.
  4. Add the shallots (or onions) and saute them for a 2-3 minutes until slightly softened.
  5. Add the spinach and stir once in a while until it starts to wilt and soften.
  6. When that begins to happen, add the raisins and toasted pine nuts as well as salt and pepper.
  7. When spinach has all become glossy and dark green, remove from heat and serve.

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