Recipes

INGREDIENTS:

• 2 cups 100% pomegranate juice
• 1 tbsp raw honey
• 2 tsp whole allspice berries
• 4 6-oz wild salmon fillets (skin-on or skinless) 
• 4 thin lemon slices
• 1 large fennel bulb, trimmed of fronds and thinly sliced 
• 1/2 cup thinly sliced red onion
• 2 oranges
• 1/4 cup pomegranate arils
• 2 tbsp chopped fresh mint
• 1 tbsp extra virgin olive oil
• 1 tbsp white wine vinegar
• 1/8 tsp fresh ground black pepper

INSTRUCTIONS:

1. In a 5-6 quart slow cooker, combine pomegranate juice, 1 cup water and honey. Stir to combine and add allspice. Cover and cook on high for 30 minutes. 
2. Add salmon to slow cooker and top with lemon slices. Cover and cook for 20 to 30 minutes, until salmon is just opaque in center. 
3. Meanwhile, prepare salad: In a large bowl, combine fennel and onion. Slice a thin layer off top and bottom of 1 orange and place cut-side-down on a cutting board. With a paring knife, remove peel, following the curve of the fruit. Discard peel and transfer orange to a wide shallow bowl. Carefully cut downward along the membranes toward the center of orange to separate segments. Repeat with remaining orange. Add orange segments and juices to fennel-onion mixture. Add pomegranate arils, mint, oil and vinegar and toss to combine. Season with pepper. Divide salmon and salad among serving plates.