yield: (serves 4)

Ingredients

• 4 4oz portions of fresh salmon
• 1 large sweet white onion, chopped
• 2 tbs garlic, chopped
• 1 cup brown rice
• 1/2 cup toasted walnuts
• 1 lemon
• 1 cup pomegranate juice
• Salt and pepper
• 1 tbs olive oil
• 2 tbs chives, chopped

Directions

1. In a small sauce pan add the chopped sweet onion, 2 tbs garlic, brown rice and 2.5 cups of water and bring to a boil.
2. Once covered turn to a simmer and cook for 20 minutes. Add salt and pepper to taste.
3. For the sauce add the pomegranate juice, chopped chives, as well as the juice of one lemon to a small sauce pan. Bring to a boil, reduce by half and set aside.
4. For the salmon, season with salt and pepper to your taste. Add the olive oil to a preheated saute pan (medium high).
5. Place each of the four pieces of salmon into the preheated pan. Show side down. Cook for 3 minutes or until golden brown, turn over and repeat.
6. To toast the walnuts; place in a dry hot saute pan. Move the walnuts around consistently until they smell toasted (4-5 minutes).
7. Serve with brown rice.

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