Tandoori-Spiced Pear & Salmon Salad

Makes 12 Servings

INGREDIENTS

  • 1 1/2 quart or 24 halves Pacific Northwest Canned Pear halves drained (reserve juice)
  • 1/2 cup Pomegranate Syrup*
  • 3 tablespoons Olive oil
  • 3 tablespoons Tandoori spice rub
  • Optional: Kosher salt and ground black pepper
  • 12 6-ounce Salmon fillets skinned
  • 1/4 cup Olive oil
  • 3 tablespoons Tandoori spice rub
  • 3 quarts Herb salad mix
  • 36 sticks Cucumber cut into 2-inch sticks
  • 1 quart Carrot shredded
  • 3 cups Grape tomatoes halved
  • 1 1/2 cups Feta or goats cheese crumbled
  • 3/4 cup Pistachio nuts toasted and chopped
  • Pear-Pomegranate Vinaigrette**
  • *Pomegranate Syrup (1 cup)
  • 1 quart Pomegranate juice
  • **Pear-Pomegranate Vinaigrette (2 1/4 cups)
  • 1/2 cup Reserved Pear juice
  • 1/3 cup Pomegranate Syrup*
  • 3 tablespoons Lemon juice
  • 3 tablespoons Red onion minced
  • 1 tablespoon Garlic minced
  • 1 1/4 cups Olive oil
  • Kosher salt and ground black pepper as needed
  • METHOD

    Lay out Pear halves on greased sheetpan. Mix Pomegranate Syrup* and olive oil and brush both sides of Pear halves liberally. Sprinkle both sides of pear halves evenly with spice rub, and salt and pepper, if desired. Roast slices in 400°F. convection oven until golden and bubbling. Remove from heat and cool to room temperature. Lay salmon fillets out on sheetpan. Brush both sides of salmon with olive oil and sprinkle both sides with spice rub. Grill salmon until almost done. Remove from heat, lay out on sheetpan to cool to room temperature. Cover and refrigerate until ready to serve. Bring to room temperature to serve. To Serve: For each serving, mound 1 cup salad mix on a chilled plate. Top with a grilled salmon fillet. Arrange 2 grilled Pear halves around salmon along with 3 cucumber sticks, 1/3 cup shredded carrot and 1/4 cup grape tomato halves. Drizzle with 3 Tbsp. Pear-Pomegranate Vinaigrette*. Top with 2 Tbsp. crumbled cheese and 1 Tbsp. pistachios.
    POMEGRANATE SYRUP: In deep-sided saucepan bring pomegranate juice to a boil; reduce heat to a rolling simmer and reduce liquid by 3/4 to 1 cup. Remove from heat, cool to room temperature and store in covered glass container in refrigerator until ready to use as directed.
    PEAR-POMEGRANATE VINAIGRETTE: In a blender or food processor blend pear juice and Pomegranate Syrup* with lemon juice. Add onion and garlic and pulse until incorporated. With processor running, slowly add in olive oil until thick. Place in covered container and season with salt and pepper. Let stand, covered, at least 2 hours before serving.

    NUTRITION (Per Serving)
    Calories: 903
    Protein: 46g
    Carbohydrate: 57g
    Fiber: 7g
    Fat: 56g
    Sodium: 403mg
    Cholesterol: 140mg