Rhiwbina Living Issue 57

Pan-roasted
salmon with
pomegranates
500g fresh salmon
300g asparagus
2 tbsp extra virgin olive oil
2 tbsp pomegranate molasses
salt and pepper
2 tbsp pomegranate juice
2 tbsp sweet chilli sauce
a few mint leaves
thumbnail-sized piece of ginger,
grated
pinch of dried pepper flakes
1 garlic clove, minced
fresh basil and chopped spring onions
to serve
☐ Preheat the oven to 220°C. On
a large baking sheet, place the
asparagus, olive oil, and scatter with a
pinch of salt.
☐ Toss in the mixture well to evenly
coat and place the tray in the oven
and roast for 15 minutes.
Detox
breakfast
2 free range eggs
1 avocado
cucumber
100g prawns
100g shrimps
salad leaves
walnuts
green olives
handful of tomatoes
lemon, quartered
☐ While that is cooking, mix
the pomegranate molasses,
pomegranate juice, sweet chilli sauce,
ginger, garlic, and a pinch each of red
pepper flakes and salt in a small bowl.
☐ Remove the asparagus from
the oven and add the salmon to
the middle of the pan. Spoon the
food
pomegranate glaze over the salmon
and transfer back to the oven. Roast
the salmon for 10-20 minutes to your
preference.
☐ Top with pomegranate seeds,
chopped spring onions, and chopped
basil.
☐ Prepare the prawns by holding
on to the prawn tail in one hand and
with your other hand, twist the head
and pull it away from the tail. Peel
away the shell of the prawn, starting
from the underbelly. Finally, with a
sharp knife, make a shallow incision,
1–2mm deep, down the length of the
back of the tail to reveal the prawn's
intestinal tract. It should appear
as black but can sometimes be
translucent. Remove this and discard
it. Do the same for the shrimps.
☐ Cook the prawns and shrimps in a
pan over a medium-high heat with a
splash of oil.
☐ Layer the salad leaves and add the
tomato, walnuts, olives, cucumber,
and lemon.
☐ Poach the eggs, add to the plate
and serve.
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