Grilled Atlantic salmon fillet, pomegranate reduction, Romesco, vegetables, saffron rice

In a saucepan, combine pomegranate juice, honey, and lemon juice. Bring to a boil over medium heat. Reduce heat and simmer until the sauce thickens, about 15 minutes. Set aside.

Make the Reduction

In a blender, combine roasted red peppers, almonds, garlic, olive oil, red wine vinegar, and salt. Blend until smooth. Adjust seasoning if necessary. Set aside.

Blend Romesco Sauce

In a pot, combine basmati rice, water, saffron, and salt. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes or until rice is cooked and water is absorbed. Fluff with a fork.

Cook the Rice

Preheat grill to medium-high heat. Brush salmon fillets with olive oil, and season with salt and pepper. Grill salmon for about 4-5 minutes on each side or until cooked through. Slice zucchini and bell pepper, and toss with olive oil, salt, and pepper. Grill vegetables until tender, about 5-7 minutes.

Prep and Grill

On a plate, serve a portion of saffron rice, top with grilled salmon, drizzle with pomegranate reduction, and add a spoonful of Romesco sauce. Arrange grilled vegetables on the side.

Assemble the Dish

Atlantic salmon fillets

Olive oil

Salt

Black pepper

Pomegranate juice

Honey

Lemon juice

Roasted red peppers

Almonds

Garlic

Red wine vinegar

Zucchini

Bell pepper

Asparagus

Basmati rice

Saffron threads

Water

Salmon a la Plancha

Make Salmon A La Plancha Recipe in just 1h . Grilled Atlantic salmon fillet, pomegranate reduction, Romesco, vegetables, saffron rice

Salmon A La Plancha Recipe

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