I was surfing the interwebs looking for some inspiration of what to do with pomegranates I had sitting in my fridge and came across a video on how to remove the seeds from a pomegranate. Usually I would go about breaking the pomegranate into smaller pieces and removing the seeds bit by bit. The process was long but I wouldn’t mind it that much. I found the process to be therapeutic of sorts. After de-seeding one half of the pomegranate, I would have had about enough of therapy and would leave the other half for later.
The technique in this video not only freed up some time spent in the kitchen but demonstrates an even better form of therapy!
The introduction to this video is irritatingly long, so skip to the 1:26 minute mark and begin your viewing from there. I was skeptical that this would actually work, but it does remove the pomegranate seeds amazingly well. If you do watch the video from the beginning, then this technique will also help relieve some frustration. Grab a pomegranate, your wood spoon and get smacking!
I do have to credit my friend Robin who came up with the Fifty Shades of Pomegranate idea. I thought it was perfectly brilliant and I had to share!
Pomegranate Salsa and Seared Salmon
This recipe serves two:
- 2 salmon fillets
- 1/2 tbsp ground cumin
- 1 cup pomegranate seeds, using spanking technique shown above
- 1 small red onion finely diced, about 3 tbsp
- 1 lemon, juiced
- Small bunch cilantro, about 1/4 cup loosely packed, then chopped
- 1/2 tbsp fish sauce, easily found in the Asian food section of grocery stores
- 1-2 tbsp olive oil
- Pepper to taste
In a bowl, combine the pomegranate seeds, onion, lemon juice, cilantro, fish sauce, olive oil. Season with fresh ground pepper to taste. Set the mixture aside. You can make this salsa ahead of time and keep in the fridge until ready to serve.
Pat dry the salmon fillets and season with cumin and pepper. Drizzle a pan with olive oil and bring to medium-high heat. When pan is hot, place the salmon fillets spice-side down and cook until you get a nice sear, about 3 minutes. Flip over the fillets and cook the other side until the salmon is just opaque, about another 3 minutes.
Remove from the pan and plate the salmon with a side of vegetables, topping with a generous serving of the pomegranate salsa.
The next morning…
Here is a great breakfast idea if you happen to have some pomegranate seeds left over: spoon some Greek yogurt into a bowl, drizzle with honey and top with pomegranate. Voilà!