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Pomegranate-Glazed Salmon with Asparagus-Mint Citrus Salad
Ingredients
  • 1 pound asparagus
  • 1 orange
  • 2 tablespoons apple cider vinegar
  • 1 tablespoon Dijon mustard
  • 1 tablespoon plus 1 teaspoon extra-virgin olive oil
  • 1 cup frozen lima beans, defrosted
  • ¼ cup toasted hazelnuts, crushed
  • ¼ cup fresh mint, minced
  • 2 tablespoons fresh parsley, minced
  • 2 scallions, thinly sliced on the bias up to the pale greens
  • Kosher salt and freshly ground black pepper
  • Four 3- to 5-ounce skin-on salmon fillets, thoroughly dried with a paper towel
  • Pomegranate Glaze, recipe follows
  • subheading: Pomegranate Glaze:
  • ½ cup pomegranate juice
  • 2 tablespoons honey
  • 2 tablespoons brown sugar
  • 2 tablespoons Dijon mustard
  • 1 teaspoon cornstarch
  • Kosher salt and freshly ground black pepper
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