This fresh pomegranate salad is packed with bright flavors, it has a dash of fresh lemon juice, with the addition of local honey to give a sweet yet tangy taste. It’s perfect for any and every person who will dine at your table this summer. Did I mention that it takes less than 5 minutes or less to prepare. Combined with pan seared Forever Oceans Kanpachi and you have the perfect light, healthy summer treat. Enjoy!
Forever Oceans Seared Kanpachi with Pomegranate salad
Serves 4
Ingredients:
4x 6 oz Forever Oceans Kanpachi filets
Salt
Freshly ground black pepper
2 oz olive oil
For the salad:
2 large fresh pomegranates, arils removed or 3x 4 oz jars of pomegranate arils
½ cup extra virgin olive oil
¼ cup freshly squeezed lemon juice
2 tablespoon local honey
1 tablespoon freshly chopped chives
Salt and freshly ground black pepper to taste
How to make:
For the Kanpachi:
Lightly season each Kanpachi filet on both sides with salt and freshly ground black pepper. Place a frying pan over a medium to high heat on the stove, when hot add the oil, allow to warm through, then carefully add the Kanpachi portions one at a time. Cook for 3 to 4 minutes, then carefully turn over, continue to cook for a further 2 to 3 minutes, until cooked through, remove from the pan and keep warm.
For the pomegranate salad:
Take a medium size bowl and add all the ingredients together, toss lightly to combine.
To serve.
Place equal amounts of pomegranate salad on four large plates or bowls, add the Kanpachi, and serve.
Original Recipe:
Mark Allison
Corporate Executive Chef
Forever Oceans
For some culinary inspiration and a FREE downloadable recipe book click the link below.
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