Sunday, November 05, 2006

Grilled Salmon and Potato Pomegranate Salad

Being the shameless Harris Teeter bargain shopper that I am, I came across some strong value plays for both Alaskan Sockeye Salmon and pomegranates. As far as cooking them up, the salmon was pretty intuitive but I had to work a little more to find something to make with pomegranates

Rating wise - I'm giving the Salmon 4 stars and the Potato/Pomegranate salad 3 stars . The salmon was bursting with flavor and easy to prepare. The salad was very tasty as well and very distinctive looking but honestly, I'd probably prefer a kickin' more traditional potato salad instead.

Grilled Salmon
Take a large fillet of salmon and cut into pieces and marinade in 1/3 cup soy sauce and 1/3 cup maple syrup in a flat dish flesh side down. After marinating for about an hour - grill on high on ye old gas grill for 3 mins a side.

Potato Pomegranate Salad
2 pounds red potatoes, scrubbed
1/2 cup sour cream
2 tablespoons red wine vinegar
salt and freshly ground pepper
1 red onion, diced
1 stalk celery, diced
1 apple, peeled, cored and diced
1/2 cup pomegranate seeds
1/4 cup extra-virgin olive oil

Place the potatoes in a pot, and add enough cold water to cover. Bring to a boil, and cook until fork-tender, about 15 minutes. Meanwhile, in a large bowl, combine the sour cream and vinegar, season with salt and pepper, mix, and set aside. Drain the potatoes, and add to the bowl with the sour cream mixture. Using a fork, lightly press down on the potatoes to slightly mash them as you mix. Add the celery, apple and pomegranate seeds, and toss well. Drizzle with the olive oil, and adjust seasonings.

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