Salmon & Pomegranate Mint Salsa

Of all the ways to prepare salmon, this is my favorite recipe. The delicate nature of the roasted fish with its honey-coconut crust and pomegranate mint salsa creates an incredibly fresh, unique flavor that’s hard to forget. 

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Salmon: 

  • 1 piece wild salmon fillet 
  • 1 tablespoon raw honey (optional)
  • 1 tablespoon organic unrefined coconut oil
  • Pink Himalayan or Celtic sea salt
  • Freshly cracked pepper 

Salsa: 

  • 1/4 cup pomegranate seeds (conventional is fine given the thick exterior) 
  • 1/8 cup organic shallots, chopped 
  • Juice of 1/2 lime 
  • Pink Himalayan or Celtic sea salt
  • 1/8 cup organic mint, julienned

Instructions: 

Preheat the oven to 450 degrees.

If using honey, mix together the coconut oil and honey in a small bowl. Brush the top of the salmon with the mixture and sprinkle salt and pepper on top. 

Roast for 14 minutes or until the salmon begins to brown. 

While the salmon is cooking, mix together the pomegranate seeds, shallots, lime juice, and salt in a small bowl. 

Plate the salmon, garnish with the ‘salsa’ and sprinkle fresh mint on top.