Salmon – Baby Spinach – Pomegranate Salad

Salads are great for home cooks looking to put their creative juices to constructive use! Salad customization isn’t a new concept, most salad bars do it but somehow the average salad bar seems to be incapable of pushing the envelope. So all you have to do is a slightly unusual pairing that pops in your mouth and even those who don’t usually reach for the salad sit up and take notice!

Today, I tossed baby spinach, toasted chopped walnuts and pomegranate seeds with salt-pepper-garlic crusted salmon baked in the oven. I must mention that I left the skin on and crisped the skin in an oil-coated skillet before I transferred the skillet to a preheated oven. Of course you can cook the fish the way you like it but the purpose of the blog is to publicize the fact that these ingredients work  very well together.

Here are a few specifics to help you recreate the dish. I slathered the fish with an olive oil – garlic – salt – pepper paste. I used some of the same oil to crisp the skin of the fish on  a stove top. Then I flipped the side and cooked it briefly. I transferred the fish to the oven and let it bake. The time-temperature adjustments would vary with the size of your fish. While the fish was cooking, I de-seeded slightly more than half a large pomegranate, mixed it with some washed baby spinach and toasted walnuts. I seasoned this salad mixture with salt, pepper and a little olive oil. Once the fish was done, I let it rest for a couple of minutes. Then, I sliced the fish and added it to the salad.

This salad works on its own or with a toasted piece of bread.