Green Salad with Roast Salmon, Grapefruit and Pomegranate Balsamic Cream – Kalamata Papadimitriou

Green Salad with Roast Salmon, Grapefruit and Pomegranate Balsamic Cream

Dimitris Skarmoutsos, Chef

TIME: 25min


For the dressing:
3 tbsp Pomegranate Balsamic Cream with steviaKalamata Papadimitiou
3 tbsp olive oil
1 tbsp coarse salt
½ tbsp. Freshly ground pepper

*balsamic cream with sweetener from the stevia plant

For the salmon:
2 salmon fillets, 300 gr / fillet
Salt, to taste
Freshly ground pepper, to taste
1 tbsp rosemary
2 cloves garlic, thinly sliced
The juice from one lemon 

For the salad:
1 tbsp pine nuts
4 cups baby spinach leaves
4 cups baby rocket leaves
4 cups red leaf lettuce
2 cups boiled green beans
1 grapefruit, finely chopped
1 red pepper, finely chopped 

Preheat the oven at 200οC.
In a small bowl add the Pomegranate Balsamic Cream with stevia*, the olive oil, coarse salt and freshly ground pepper; stir to combine and leave aside.
Season the salmon fillets with salt and pepper and place them on parchment paper.
Add the rosemary, garlic and lemon juice; carefully and tightly fold the parchment paper so that you create a packet; bake the salmon in the packet for 10 minutes.
Open the parchment paper packet and bake for another 5 minutes until the salmon fillets acquire a light crust.
Remove the fish fillets from the oven and leave aside, keeping them warm.
Add the pine nuts in a non-stick pan without any oily substance and pan-roast for 5 minutes over medium heat, stirring constantly until nicely browned; remove and leave aside.
In a large bowl, add the spinach, rocket, red leaf lettuce, green beans and pan-roasted pine nuts; toss gently by hand.
Remove the salmon fillets from the parchment paper; cut them into small pieces and add them to the salad bowl.
Add the grapefruit and the red pepper and mix gently.
Pour the dressing with Pomegranate Balsamic Cream with stevia*over the salad and serve.

*balsamic cream with sweetener from the stevia plant


“Harvest” Salad from George Panagis 1st Place – Final Greek Salad Festival Green Salad with Prosciutto and Hazelnuts and Pomegranate Vinaigrette