October 13, 2023
Elderberry and Pomegranate Salmon with Purple Snow Pea and Red Onion Sauté, Roast Eggplant with Sugar-Free “Honey,” and Massaged Purple Kale and Red Cabbage Salad with Blackberries
Rich and tender salmon meets a sweet and tangy elderberry and pomegranate seasoning that goes well with a bright and fresh kale and cabbage salad with blackberries. Some roasted eggplant adds an earthy flavor and silky note while a snow pea and red onion sauce adds crispness and sweetness. Oven braised chicken would make an excellent variation.
Servings: 4
Calories: 502kcal
Ingredients
Roast Eggplant with Sugar-Free Honey
- 1 large purple eggplant or 2 small eggplants cut into bit size pieces
- 1 tablespoon avocado oil
- salt to taste
- 2 tablespoons sugar-free honey such as choczero, or liquid allulose with honey flavor extract to taste, optional
Massaged Purple Kale and Red Cabbage Salad with Blackberries
- 1 bunch purple kale stems removed and torn to bite size pieces
- 2 tablespoons lemon juice 1 lemon
- 2 tablespoons avocado oil
- salt to taste
- 1/4 red cabbage shaved thin
- 1 tablespoon pomegranate molasses
- 4 ounces blackberries
Elderberry and Pomegranate Salmon
- 24 ounces salmon 4 6-ounce filets, with or without skin
- 1 tablespoon coconut aminos
- 1-2 tablespoons elderberry powder or hibiscus powder, optional, adds color and tartness
- 2 tablespoons pomegranate molasses
- salt to taste
Purple Snow Pea and Red Onion Sauté
- 1/2 pound purple peas ends trimmed
- 1/2 red onion or 1 small red onion, diced
- 1 tablespoon avocado oil
- salt to taste
Instructions
For the Roast Eggplant with Sugar-Free Honey
- Preheat the oven 450ºF and line a rimmed baking sheet with foil or a silicon baking mat. Set aside.
- Toss the eggplant with salt and pepper and one tablespoon of avocado oil (I find using an avocado spray helps me apply oil to eggplant more easily). Spread evenly over the prepared baking sheet and bake at 450ºF for 30 minutes, or until golden, turning occasionally. Remove from oven turn the temperature to 200ºF and set the eggplant aside to cool.
- When cool, drizzle with sugar-free honey, if desired.
For the Massaged Purple Kale and Red Cabbage Salad with Blackberries
- Add the kale, lemon, and oil to a large bowl along with a generous seasoning of salt and using your hands, massage the kale well, really pressing hard on the leaves to bruise them thoroughly. This will make them tender. Add in the cabbage and pomegranate and stir to combine. Adjust seasoning to taste, top with blackberries, and set aside.
For the Elderberry and Pomegranate Salmon
- Preheat the oven to 200ºF if it is not already set and line a rimmed baking sheet with foil. Rub the foil with a little bit of avocado oil to prevent sticking and then lay the salmon on top. Season to taste with salt. Rub the salmon with coconut aminos and then sprinkle with the elderberry powder.
- Bake at 200ºF for 20 minutes, or until the fish is just beginning to flake, or registers 120ºF inside. It will have a more raw appearance but be cooked at this point.
For the Purple Snow Pea and Red Onion Sauté
- While the salmon roasts, cook the snow peas. Add the avocado oil to a large nonstick pan along with the red onions and a generous pinch of salt. Cook over medium-high heat until soft and translucent, about 5 minutes. Add the snow peas and continue to cook until the peas are tender crisp, stirring occasionally, about 5-10 minutes. Season to taste with salt and set aside.
To Serve
- Place a piece of salmon on each serving plate and drizzle with pomegranate molasses, top with microgreens, if desired. Divide the salad, eggplant, and snow peas between the plates and serve.
Notes
Protein:Energy Quotient [calories]: 0.7, Protein % of calories: 31.8%
Nutrition Facts
Elderberry and Pomegranate Salmon with Purple Snow Pea and Red Onion Sauté, Roast Eggplant with Sugar-Free “Honey,” and Massaged Purple Kale and Red Cabbage Salad with Blackberries
Amount per Serving
Calories
502
% Daily Value*
Fat
26
g
40
%
Saturated Fat
3
g
19
%
Polyunsaturated Fat
7
g
Monounsaturated Fat
14
g
Cholesterol
94
mg
31
%
Sodium
112
mg
5
%
Potassium
1523
mg
44
%
Carbohydrates
30
g
10
%
Fiber
10
g
42
%
Sugar
16
g
18
%
Protein
39
g
78
%
Vitamin A
4604
IU
92
%
Vitamin C
107
mg
130
%
Calcium
173
mg
17
%
Iron
4
mg
22
%
* Percent Daily Values are based on a 2000 calorie diet.
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