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| Marinated Salmon with Eggplant Mash and Pomegranate Vinaigrette 24 ounces salmon, cut into 4 six-ounce pieces, bones removed Ingredients - MARINADE 2 cups yogurt 3 tablespoons honey 2 tablespoons lemon juice 2 Tablespoons tandoori spice 2 Tablespoons fresh ginger, chopped Directions
Ingredients - EGGPLANT MASH 3 eggplants 2 tablespoons olive oil 1 small onion, diced Juice of one lemon Directions
Ingredients - POMEGRANATE VINAIGRETTE 2 tablespoons shallots, chopped 2 tablespoons scallions, sliced 2 tablespoons pomegranate molasses Seeds from one-half pomegranate 1 tablespoon orange juice 1/4 cup extra virgin olive oil Directions
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