Salmon pomegranate glaze

Menu 2

On the menu: salmon with pomegranate glaze, muhammarra, zoodles and mixed grains. 😋😋😋 and came together in less than 30 minutes thanks to batch cooking and my freezer 😉.

Salmon: I mixed 1 tbsp pomegranate molasses with 1 tbsp olive oil, 1/4 tsp salt, aleppo pepper and black pepper and one pressed garlic clove. Spread that on top of the salmon and baked at 400F for 12 minutes on a parchment lined baking sheet. I had preheated the sheet in the oven to help create a crispy skin, and it came out perfect 👌

Muhammarra (red bell peppers, walnuts, pomegranate molasses, olive oil) was previously frozen from a large batch I had made a few weeks ago.  Recipe:

Zoodles: spiralized zucchini, sautéed in  olive oil with minced garlic, salt, pepper, and added parsley at the end.

Mixed grains (farro, wild rice, sprouted brown rice and quinoa) was also frozen from a big batch. Recipe:


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