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Pomegranate Lentil Salsa and Salmon Flatbread

Pomegranate Lentil Salsa and Salmon Flatbread

Entrees

Course

Difficulty

Easy

Pulse Type

Lentils

Cook Time

66 minutes

Nutrition

View nutritional facts per serving ›

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Ingredients

Servings:

Marinade for Salmon:

1/2 pound salmon
1 tbsp miso paste
2 tbsp mirin
1/4 cup sugar brown
1 tbsp sherry vinegar
1 tbsp butter
1 tbsp water
salt and pepper (season to preference)

Salsa:

1 cup lentils, green (cooked)
1/2 cup pomegranate
1/8 cup walnuts chopped
2 tbsp pomegranate molasses
1 tbsp sherry vinegar
1 tbsp olive oil

Serve with:

2 tbsp parsley fresh flat leaf
2 tbsp mint fresh
flatbreads (naan)
1/8 cup coconut cream

Instructions

To make marinade, mix all ingredients in a bowl and pour over salmon in a shallow dish or plastic bag. Allow to marinate in the fridge for at least an hour. While the salmon is in the fridge, mix the salsa in a large bowl and toss ingredients to combine.
To cook salmon, place salmon on a foil lined baking sheet and broil for about 6 minutes (depending on how thick your cut of salmon is). To check for doneness, salmon should flake easily with a fork.
To plate, add lentil salsa to a large bowl and serve alongside salmon. Top all with herbs and spread coconut cream in a thin swipe along the edge of the dish so it can be added to flatbread if desired. Warm flatbread and cut into triangles.