FIRECRACKER SALMON with POMEGRANATE RED CABBAGE SALAD

This is my kind of meal. Crunchy, fresh, a little spicy, and full of contrast. I recently developed this dish and served it to my family, but if I’m being honest, I wasn’t 100% pleased with it. So I went back to the drawing board the next day, reworked the flavors, and now it’s ahmazing. The red cabbage stays crisp, the chickpeas add texture, and the pomegranate brings that perfect pop of sweet tart. I’m using balsamic vinegars and flavored olive oils from my friend Carmen’s shop, The Hat’s Olive Tap, and they take this salad to a whole different level. Paired with crispy firecracker salmon pockets, it’s the kind of dinner that feels special but still totally doable.

Serves 4

SALAD INGREDIENTS

1 head red cabbage, finely shredded

1 can chickpeas, rinsed and roasted

1/2 cup chopped green olives, pitted

1 cup pomegranate seeds

1/4 cup fresh parsley, finely chopped

1/4 cup roasted pumpkin seeds

DRESSING INGREDIENTS

1/3 cup olive oil

2 tablespoons fresh lemon juice

1 tablespoon lemon balsamic vinegar

1 1/2 tablespoons pomegranate balsamic or pomegranate molasses

3 tablespoon sweet chili sauce (more to taste)

1 1/2 teaspoon sesame oil

1 teaspoon toasted sesame seeds

1/2 teaspoon salt, more to taste

1/2 teaspoon freshly cracked black pepper

1 teaspoon grated lemon zest

SALAD DIRECTIONS

1. Spread the rinsed chickpeas on a baking sheet, drizzle with olive oil, season with salt and pepper, and roast at 400°F for 20 to 25 minutes until golden and lightly crisp. Let cool.

2. Add the shredded cabbage, roasted chickpeas, green olives, pomegranate seeds, parsley, and pumpkin seeds to a large bowl.

3. Whisk together all dressing ingredients until smooth and well combined.

4. Pour the dressing over the salad and toss gently until everything is evenly coated.

5. Cover and refrigerate for 20 to 30 minutes before serving so the flavors can really settle in.

FIRECRACKER SALMON POCKETS

INGREDIENTS

8 oz salmon, cut into 3 x 3 inch pieces

1 oz (about 1 cup) fresh spinach

8 egg roll wraps

1 thumb sized piece of ginger, peeled

1 garlic clove, cut in half

Kosher salt and pepper, to taste

1 tablespoon liquid egg

2.5 oz sweet chili pepper sauce

8 green onion strings, blanched

SALMON GLAZE

2 tablespoons sweet chili sauce

1 tablespoon pomegranate balsamic or pomegranate molasses

SALMON DIRECTIONS

1. Pat the salmon dry and rub with ginger, garlic, and season with salt, and pepper.

2. Lay an egg roll wrap on a flat surface and brush the edges lightly with liquid egg.

3. Place a few spinach leaves in the center, top with a piece of salmon, and roll snugly. Twist both ends and tie with a blanched green onion string.

4. Whisk together the glaze ingredients and set aside.

PAN FRY METHOD

5. Heat a shallow layer of tallow or avocado oil in a skillet over medium heat.

6. Cook the rolls seam side down, turning gently every 2 to 3 minutes, until all sides are golden and crisp and the salmon is cooked through.

AIR FRY METHOD

5. Lightly brush or spray the outside of each roll with olive oil or avocado oil.

6. Place seam side down in a single layer in the air fryer basket.

7. Air fry at 390°F for 7 to 9 minutes, flipping once halfway, until deeply golden and just cooked through.

TO FINISH

8. Brush the hot salmon pockets generously with the glaze and serve immediately over a bed of the pomegranate red cabbage salad.