Pomegranate Molasses Glazed Salmon Over Garlic White Beans & Chimichurri

What You’ll Need:

For the Chimichurri

5 Garlic Cloves, rough chopped

1 Bunch Parsley

5 Tbsp Olive Oil

2 Tbsp White Wine Vinegar

½ Tsp Salt

½ Tsp Red Pepper Flake

1 Tbsp Pomegranate Seeds

For the White Beans

1 Tbsp Sunflower Oil

2 Cloves Garlic, finely chopped

1 Unwaxed Lemon, finely zested

1 14oz Can Cannellini Bean

5 Tbsp Veggie Stock

2 Tbsp Butter

Salt to taste

For the Salmon

2 Galic Cloves, finely chopped

1 Tbsp Honey

2 Tbsp Pomegranate Molasses

½ Tsp Ground Sumac

½ Tsp Salt

1 Lbs Skinless Salmon Filets, cut into about 3 oz portions

1 Tbsp Pomegranate Seeds

What You’ll Do:

Chimichurri

1. Place all ingredients in a food processor and blend until smooth.
2. Spoon into bowl and set aside.

White Beans

1. Heat a small sauce pan over medium heat and add the sunflower oil. Once hot, saute the garlic for about a minute until fragrant then zest the lemon into the pot and cook for about 1 minute more.
2. Drain the cannellini then add the beans to the pot. Cook for 2-3 minutes until the flavors combine then add the veggie stock, butter and salt. Cook for another 5-10 minutes until the beans are cooked through then mash most of the mixture with the back of the spoon making sure to not mash all of it. Set aside and keep warm.

Salmon

1. Preheat broiler to low and line a baking sheet with parchment paper.
2. In a bowl, combine the garlic, honey, pomegranate molasses, sumac and salt. Mix well and brush over the salmon filets.
3. Place under the broiler and cook for about 10 minutes or until the internal temp is 145 degrees.

To Serve

1. Spoon a good amount of the beans onto the middle of the plate.
2. Place a salmon filet on top of the beans then spoon the chimichurri over the salmon.
3. Sprinkle the pomegranate seeds onto the chimichurri then serve.
4. Enjoy!!