Salmon
Wild Rice
Beet
Pomegranate
Olive Oil
Fresh Mint
Mayonnaise
Ground Cumin
Wasabi Paste
Salmon with Beet-Pomegranate Wild Rice
Cook Time: 1 hour
546 cal, 28g fat, 25g carbs, 47g protein, 5g fiber
Healthy • Do-Ahead • Kid-Approved • Dairy-Free (Friendly) • Easy • Gluten-Free (Friendly)
Did you see the “kid-approved” on this recipe? It’s true. They might eat all the pomegranate before you get it mixed in with the rice. This recipe is from Sophie Dahl, a chef who creates dishes according to the seasons. The flavors go together beautifully, with a wasabi-coating on the salmon for a little extra kick.
