Adeline Waugh’s new cookbook, Vibrant & Pure, celebrates her taste for simple whole foods prepared as a feast for the eyes, as well as the palate.
Photography: Adeline Waugh
- 2 garlic cloves, minced
- 1 tsp honey
- 2 tsp pomegranate molasses
- 1⁄4 tsp ground sumac
- Pinch of kosher salt
- 2 small pieces of salmon fillet (2 to 3 ounces each)
- 2 tbsp chimichurri sauce (recipe below)
- 2 tbsp pomegranate seeds
1. Preheat the broiler and line a baking sheet with parchment paper.
2. In a small bowl, combine the garlic, honey, molasses, sumac and salt. Place the salmon pieces on the prepared baking sheet skin side down and coat with the mixture. Broil for 7 minutes, or until the salmon is opaque and flakes easily.
3. Combine the chimichurri with the pomegranate seeds and spoon on top of the salmon before serving.
Makes 2 servings.
- 4 garlic cloves
- 1 bunch fresh parsley
- 5 tbsp extra-virgin olive oil
- 2 tsp white wine vinegar
- 1⁄2 tsp sea salt
- 1⁄4 tsp crushed red pepper flakes
- 1 tbsp pomegranate seeds (optional)
1. In a food processor, combine the garlic, parsley, olive oil, vinegar, salt, red pepper flakes and pomegranate seeds (if using), and pulse until a thick chutney-like sauce forms.
2. Use immediately or store in an airtight container in the refrigerator for up to 2 weeks.
Makes 1 cup.
Find more bright and brilliant Adeline Waugh recipes in Vibrant & Pure (Amazon, $18.75).