Makes 2 Servings: 415 Calories, 19.9g Fat, 31 g Carbohydrates, 31.5g Protein
1 TBSP Pomegranate Balsamic Vinegar
¼ tsp Turmeric
¼ tsp Salt
¼ tsp Black Pepper
¼ Cup Blueberries
1 tsp Olive Oil
1 Garlic, minced
¼ Sweet Onion, finely chopped
½ Cup Brussels Sprouts, shaved
½ Cup Butternut Squash, cubed
½ Cup Broccoli Florets
3 Mushrooms, Sliced
¼ tsp Sage
1/8 tsp Salt
1/8 tsp Pepper
6 oz Atlantic Salmon
2 tsp Pomegranate Balsamic Vinegar
1 TBSP Pomegranate Seeds
2 Cups Kale
2 tsp Olive Oil, Separated
To prepare the dressing, combine pomegranate, balsamic vinegar, turmeric, salt, pepper, blueberries and oil into a food processor. Blend until smooth.
Rub salmon with 2 tsp pomegranate balsamic and set aside.
Put eggs in a small saucepan covered with water. Bring eggs and water to a boil and set the timer for 7 minutes. Remove from heat and put the eggs directly in an ice bath. Peel and half the eggs.
Tear kale into a bowl. Drizzle with 1 tsp olive oil and rub the oil into the kale until kale is bruised and olive oil is covering all the leaves. Toss the bruised kale with ½ of the salad dressing.
In a medium nonstick frying pan, heat 1 tsp olive oil. Add onion and garlic and cook until fragrant (about 1 minute). Add broccoli and brussels sprouts, stirring until bright green for about 3-4 minutes. Add butternut squash and cook until soft for about 2-3 minutes. Then add mushrooms, sage, salt and pepper. Cook another 2-3 minutes until mushrooms are soft and flavors are blended. Remove from the pan and keep warm.
Wipe out the nonstick fry pan and return to medium-low heat. Place salmon skin-side down, cover with the lid and cook for 2-3 minutes. Flip, recover and cook for another 2-3 minutes or until the salmon has reached a desired level of cooked (thicker pieces will take longer).
Layer 2 plates: Bruised Kale, Hash, Pomegranate Seeds, Drizzle with the Rest of the Dressing, ½ Salmon Filet, and 1 Soft Boiled Egg Halved.