Salmon Served With A Pomegranate, Ginger And Orange Reduction and Spinach



How will you say “I Love You” tomorrow? Will you bring flowers, chocolate, go out to dinner, buy jewelry,  or go on a romantic getaway?

There is nothing more valuable than good health. Showing yourself and your loved ones you love them by preparing healthy meals is the ultimate true love!

Since tomorrow is Valentines Day, I wanted to create an extra “heart healthy” meal. I purchased some organic (as always) fillet of salmon, pomegranate, cara cara orange (no seeds, yeeah), fresh ginger, fresh organic spinach and extra virgin olive oil.

The pomegranate is a vibrantly red in color, rich fruit that is the most powerful anti-oxidant of all fruits. It has potent anti-cancer and immune supporting effects. It is a great source for lowering cholesterol and blood pressure and it aids in protecting against osteoporosis.

The orange is a great source of vitamin C and fiber. Now add the spinach, which is high in iron, vitamin C, vitamin K, Vitamin A, plus adds beautiful color to your plate, and finally the salmon. Salmon is known for its’ Omega-3, which is great for your heart. Intake of fish rich in omega-3 fat is associated with decreased risk of numerous cardiovascular problems, including: heart attack, stroke, heart arrhythmia, high blood pressure, and high triglycerides in the blood. Intake of omega-3-containing fish is also associated with improved metabolic markers for cardiovascular disease

So as you can see, this is the perfect “I Love You” heart -healthy meal to prepare.

Salmon Served With A Pomegranate, Ginger And Orange Reduction and Spinach

Ingredients: Serves 2

  • 2   4 ounce salmon fillets
  • 1 tablespoon olive oil
  • salt to season
  • 1 teaspoon orange zest
  • 1 Cara Cara Orange (if you cannot find this, any orange may be substituted)
  • 1/2  cup pomegranate seeds
  • 1/2 teaspoon grated fresh ginger
  • 2 cups fresh  spinach


You may either purchase pomegranate seeds in the produce section of the grocery or purchase 1 whole pomegranate and remove the seeds yourself. Best way to do this is to slice it in half, twist to separate. Take a medium, deep bowl and place one 1/2 of the fruit in your palm, open side down. With the back of a wooden spoon beat the fruit to allow the seeds to fall out. You may have to remove some with your hands. Discard the white pith and shell.

Wash and pat dry the orange. Zest the orange and set aside. Now cut it in half and juice the whole orange. Place the juice in the bowl with the pomegranate seeds. Add the grated ginger. With the back of a teaspoon carefully press on the seeds to crush.

Place the mixture in a small saucepan over medium low heat and allow to slowly simmer while the salmon is being cooked. Mix occasionally.

Season the salmon with the salt. In a skillet heat the olive oil over medium low heat until hot. Place the salmon into the pan and cook for 4 minutes. DO NOT MOVE the fish. Carefully turn the salmon over and cook 3 minutes. Add the spinach and cook with the salmon for additional 1 minute

Serve the salmon over the spinach and top off with the pomegranate sauce.  Sprinkle with the orange zest. Enjoy!


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