FD: Dixie Burmeister Column December 17, 2009
The colors of Christmas make for some delicious, refreshing and, dare I say at this time of year, healthy eating.
’Tis the all too brief season for the beautifully deep-red pomegranates packed with antioxidants and other nutrients, making it a “super” food.
The seeds of the fruit are what you eat, or now you can drink Pom Juice available all year.
Due to the challenge of cleaning pomegranates, my husband, Fred, considers a jar of pomegranate seeds, ready to eat, a real Christmas gift.
The deep-red of the seeds combined with the brilliant colors of citrus and dark greens make for a holiday salad that is beautiful to behold. You can also enjoy them in many other dishes.
They even make attractive holiday centerpieces by combining pine greens with whole pomegranates.
Pomegranate dishes go well with the holiday prime rib or salmon dinners.
Enjoy and merry Christmas!
Here are some new directions for seeding pomegranates for recipes calling for the seeds (arils):
Score one fresh pomegranate, place in a bowl of water. Break open the pomegranate underwater to free the arils (seed sacs). The arils will sink to the bottom of the bowl and the membrane will float to the top. Sieve and put the arils in a separate bowl. Reserve needed amount, and freeze or eat the rest.
POM Ice Cubes
From the Pomegranate Council
1/2 cup arils (seeds) from 1 large POM wonderful pomegranate
2 cups water
Fill two ice cube trays with water almost to the top; place in freezer for about an hour. Remove from freezer when semi-frozen and sprinkle arils into cubes in tray. Place trays back in the freezer until cubes are frozen solid.
Serve with sparkling water, flavored water or juice.
Holiday Roasted Salmon with Pomegranate and Avocado Salsa
From the Pomegranate Council
2 teaspoons ground coriander
2 teaspoons sugar
1 teaspoon salt
1 pomegranate, seeded
1/2 cup thinly sliced green onion
3 tablespoon fresh lime juice
2 teaspoons finely chopped jalapeno pepper or to taste
1 large minced garlic clove
2 avocados cut in 1/2-inch dice
1 head hearts of Romaine, about 7 ounces
4 center-cut (6–7 ounces each) salmon fillets (Dixie note: Can use a half a whole Salmon fillet, 28–30 ounces.)
1 lime cut in eighths for garnish
Mix coriander, sugar and 1 teaspoon salt; reserve. Up to four hours before serving, mix seeds, onion, lime juice, jalapeno and garlic. Gently fold in avocado. Place plastic wrap against the surface of the salsa, then tightly cover. Store in the refrigerator. Remove about 30 minutes before serving. Separate the romaine leaves, wash and dry. Reserve four attractive leaves for garnish. Slice rest of leaves crosswise in thin shreds.
To prepare the salmon, rub a generous teaspoon of the reserved seasoning mixture over salmon. Arrange on a baking sheet, skin-side down. Roast at 500 degrees about 11 minutes for medium rare (salmon should be spongy when pressed with a finger at its thickest part) and 13 minutes for medium-well (salmon should be just firm when pressed with a finger at its thickest part).
While the salmon cooks, mound 1/4 the shredded romaine on each of four serving plates. Top with 1/2 cup salsa. When salmon is done, let it cool slightly. It should be warm but not hot. Put a piece of salmon on each plate. Garnish each with reserved romaine leaf and two lime wedges.
My Colorful Pomegranate Salad
Seeds from one or two pomegranates
1 large can drained mandarin oranges or fresh “Cutie” tangerines
One large bag of spring greens – may also use fresh baby spinach and other greens
1/2 medium red onion thinly sliced
1/2 cup Star Garlic Flavored Olive Oil
2 tablespoon Star Golden Balsamic Vinegar
1 tablespoon Star Raspberry Vinegar
1–2 teaspoon sugar or sweetener (or to taste)