Tandoori-Spiced Pear & Salmon Salad

• Facebook
• Twitter
• LinkedIn

Tandoori-Spiced Pear & Salmon Salad
Pacific Northwest Canned Pear Service
Yield: 12 salads (each salad has 6-oz. fillet)

1. Lay out pear halves on greased sheet pan. Mix Pomegranate Syrup and olive oil and brush both sides of pear halves liberally.
2. Sprinkle both sides of pear halves evenly with spice rub and salt and pepper, if desired.
3. Roast slices in 400°F convection oven until golden and bubbling. Remove from heat and cool to room temperature.
4. Lay salmon fillets out on sheet pan. Brush both sides of salmon with olive oil and sprinkle both sides with spice rub.
5. Grill salmon until almost done. Remove from heat and lay out on sheet pan to cool to room temperature.
6. Cover and refrigerate until ready to serve. Bring to room temperature to serve.
7. To serve: For each serving, mound 1 cup salad mix on chilled plate. Top with grilled salmon fillet. Arrange 2 grilled pear halves around salmon along with 3 cucumber sticks, 1/3 cup shredded carrot and ¼ cup grape tomato halves. Drizzle with 3 tbsp. Pear Pomegranate Vinaigrette. Top with 2 tbsp. crumbled cheese and 1 tbsp. pistachios.

Pomegranate Syrup
1 qt. pomegranate juice

1. In deep-sided saucepan bring pomegranate juice to a boil. Reduce heat to a rolling simmer and reduce liquid by ¾ to 1 cup.
2. Remove from heat; cool to room temperature and store in covered glass container in refrigerator until ready to use as directed.

1. In blender or food processor, blend pear juice and Pomegranate Syrup with lemon juice.
2. Add onion and garlic and pulse until incorporated.
3. With processor running, slowly add in olive oil until thick.
4. Place in covered container and season with salt and pepper.
5. Let stand, covered, at least two hours before serving.