Pomegranate Lime Glazed Salmon with Avocado Crema

Ingredients:

For the pomegranate glaze:

1 cup pomegranate juice

2 tablespoons lime juice

2 tablespoons soy sauce

2 tablespoons light brown sugar

1⁄2 teaspoon lime zest

For the avocado crema:

1⁄2 ripe avocado, pitted

3⁄4 cup chilled vegetable broth

1 small clove garlic

1 tablespoon lime juice

Pinch of salt and pepper, to taste

2 pounds wild salmon (4 filets 8 oz each), rinsed and patted dry, pin bones removed

1 cup fresh pomegranate seeds

Instructions:

Preheat oven to 375 degrees Fahrenheit. In a small saucepan, combine pomegranate juice, lime juice, soy sauce, brown sugar, and lime zest. Bring to a boil, then reduce to a simmer at medium-high heat and cook for about 15-20 minutes, until glaze has reduced significantly and has thickened slightly.

In a blender or food processor, combine avocado, vegetable broth, garlic, lime juice, and salt and pepper to taste. Blend until smooth.

Place salmon in a baking pan and pour the glaze over it. Flip the salmon so the skin is facing upwards and flesh side is facedown in the glaze. Bake for 20 minutes. After baking, flip the salmon over so the flesh is facing up and transfer it to a serving plate. Drizzle with crema and top with pomegranate seeds.

Yields: 4 servings

Per serving: 457 calories, 46.7 g protein, 27.1 g carbohydrates, 3 g fiber, 20.6 g sugars, 17.5 g fat, 2.6 g saturated fat, 0 g trans fat, 124.7 mg cholesterol, 793.5 mg sodium, 47.2 mg calcium, 4.8 g omega-3 fats, 121.8 IU vitamin A, 9.9 mg vitamin C, 0.6 mg vitamin E, 2.1 mg iron, 1.7 mg zinc