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Grilled salmon with almond-pomegranate sauce

Grilled salmon with almond-pomegranate sauce

Sauce:

1 teaspoon olive oil

1/2 yellow onion, chopped

1/2 teaspoon ground turmeric

1/8 teaspoon each, ground: cinnamon, nutmeg, pepper

1/2 cup chopped almonds, lightly toasted

1 cup fat-free chicken or vegetable broth

2 tablespoons pomegranate syrup, see note

Salmon:

4 salmon fillets, about 5 ounces each

1 teaspoon olive oil

1/4 teaspoon salt

Freshly ground pepper

1/4 cup chopped fresh cilantro

Fresh pomegranate seeds, optional

Makes 4 servings.

For the sauce, heat the oil in a skillet over medium heat. Add the onion; cook, stirring, until golden brown, about 6 minutes. Add the turmeric, cinnamon, nutmeg and pepper; cook, stirring, until fragrant, about 1 minute. Set aside.

Place the almonds in the bowl of a food processor; process until very finely ground. Add the cooked onion mixture, broth and pomegranate syrup. Process until creamy and smooth, about 2 minutes. Return the sauce to the skillet. Heat to a boil over medium-high heat; lower the heat to a simmer. Cook until the mixture is the consistency of thick cream, about 3 minutes. Set aside; keep warm.

For the salmon, heat a grill or grill pan. Brush the salmon lightly with the oil; season with the salt and pepper to taste. Grill, turning once, until the fish is opaque, about 3 minutes per side. Serve each fillet with 2 tablespoons of the sauce; garnish with cilantro and pomegranate seeds. Pass extra sauce at the table.

Note: Pomegranate syrup (also called pomegranate molasses or pomegranate concentrate) can be found in Middle Eastern markets and in the ethnic section of some supermarkets and specialty stores. It is made from the reduced juice of fresh pomegranates.

Nutritional information per serving (with 2 tablespoons sauce): 284 calories, 44 percent of calories from fat, 14 g fat, 2 g saturated fat, 90 mg cholesterol, 4 g carbohydrates, 34 g protein, 256 mg sodium, 1 g fiber

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