RAQ Training

Salmon and Marinade
2 c yogurt
3 tbsp honey
2 tbsp lemon juice
2 tbsp tandoori spice
2 tbsp chopped fresh ginger
16 oz salmon, cut into 4 4oz pieces, bones removed

Eggplant Mash
3 eggplants
2 tbsp vegetables stock
1 small onion, diced
juice of 1 lemon

Pomegranate Vinaigrette
2 tbsp chopped shallots
2 tbsp sliced scallions
2 tbsp pomegranate juice
1 tbsp brown sugar
seeds from 1/2 pomegranate
1 tbsp orange juice
2 tbsp extra virgin olive oil

Whisk marinade ingredients together. Pour over salmon in shallow baking dish and refrigerate for 4 hours.
Char eggplants in skillet for 30 minutes until soft (outside should be burned). Set aside to cool.
Remove salmon and dry with paper towel. Spritz preheated grill with nonstick spray and grill salmon until medium, 4 minutes per side.
Meanwhile, scoop out eggplant pulp, chop and sauté in stock with onion and lemon juice until chunky mash forms.
Whisk vinaigrette ingredients together. Place salmon on mash, then top with vinaigrette.

Makes 4 servings
Calories 446
Fat 20g
Saturated fat 4g
Sodium 214mg
Carbohydrates 42g
Fiber 12g
Protein 28g

This entry was posted on Sunday, July 8th, 2007 at 3:45 pm and is filed under Healthy Recipes. You can follow any responses to this entry through the RSS 2.0 feed. You can leave a response, or trackback from your own site.