Grilled Salmon with Pomegranate Glaze and Baby Arugula Salad with Almonds and Goat Cheese Cream

Name: Grilled Salmon with Pomegranate Glaze and Baby Arugula Salad with Almonds and Goat Cheese Cream
Yield: 4
Ingredients: 4 salmon fillets with skin, each weighing 220g; Molho; 1 l of orange juice; 2 tablespoons of grated ginger; 1/2 cup of pomegranate seeds; Salt and pepper; Salada; 2 handfuls of baby arugula washed; 100g of crumbled goat cheese; 100g of sliced almonds; 1 cup of olive oil; 1/2 cup of balsamic vinegar; Salt and pepper

1
4 salmon fillets with skin, each weighing 220g
2
Molho
3
1 l of orange juice
4
2 tablespoons of grated ginger
5
1/2 cup of pomegranate seeds
6
Salt and pepper
7
Salada
8
2 handfuls of baby arugula washed
9
100g of crumbled goat cheese
10
100g of sliced almonds
11
1 cup of olive oil
12
1/2 cup of balsamic vinegar
13
Salt and pepper

Ingredients

1
4 salmon fillets with skin, each weighing 220g
2
Molho
3
1 l of orange juice
4
2 tablespoons of grated ginger
5
1/2 cup of pomegranate seeds
6
Salt and pepper
7
Salada
8
2 handfuls of baby arugula washed
9
100g of crumbled goat cheese
10
100g of sliced almonds
11
1 cup of olive oil
12
1/2 cup of balsamic vinegar
13
Salt and pepper

Directions

1
Molho de damasco:
2
(1) Combine orange juice, ginger, salt, and pepper to taste and reduce by 2/3
3
Coe
4
(2) Add pomegranate seeds and simmer for another 10 minutes to rehydrate. Reserve
5
Salada:
6
(1) Combine olive oil, vinegar, salt, and pepper to taste
7
Bat no liquidificador para emulsionar
8
(2) Use this glaze to season the arugula and sprinkle with crumbled goat cheese and sliced almonds. Reserve
9
Montagem:
10
At the time of serving, season the fish with salt and pepper and grill
11
Douse with pomegranate glaze and serve with salad.