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Roasted Salmon with Pomegranate-Avocado Salsa

2 tsp ground coriander

2 tsp brown sugar

Freshly ground pepper

1 pomegranate, seeded

1/2 cup red onion, finely chopped

1 bunch chives, minced

3 Tbsp fresh lime juice

1 pinch of the knife habanero pepper, or to taste

1 large clove garlic, minced

2 avocados, diced

1.5 lb center-cut Verlasso salmon fillets, skin-on

1 head frisée lettuce, leaves separated

1 head radicchio, leaves separated



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In a small bowl, combine coriander, sugar, and freshly ground pepper.

In a medium bowl, mix pomegranate seeds, red onion, lime juice, habanero and garlic. Gently fold in avocado.

Rub about a teaspoon of the coriander mixture onto each piece of salmon. Arrange the salmon on a baking sheet, skin-side down. Roast at 525 degrees for about 10 minutes for medium-rare, or until a white pearl begins to appear on top, or about 12 minutes for medium-well.

Meanwhile, combine the frisse and radicchio in a large bowl. Put ¼ of the lettuce leaves on each plate. Place the salmon on top and spoon the avocado salsa on top just before serving. Mound 1/4 of the shredded romaine on each of 4 serving plates. Serves 4.

Nutrition Info: Cals 418, Total Fat 22g, Sat Fat 3g, Chol 93mg, Sodium 93mg, Fiber 7.7g, Carbs 20g, Pro 3.7g