Indian Spice-Rubbed Salmon, Lemon and Garlic Spinach, Turnip Fries, Pomegranate Ketchup

Thick salmon, crispy fries, and sweet-tangy ketchup combine for a delicious meal that is full of surprises. The meaty salmon is heart-healthy and served over onions that provide a nice, contrasting texture and a slightly sweet addition (the natural sugars come out with cooking while the spice abates.) At the same time, the garlicky, citrus spinach pairs perfectly with the spice rub on the salmon. It's one of those meals that works out perfectly.

I also want to call out the turnip fries. While baked fries are always a massive improvement over fried, these ones really pack in the veggies. With no potato in sight the turnip provides a huge boost of vitamins with less starch than it would otherwise. Yet when it comes out of the oven, crispy and hot, you'll be shocked at how similar it tastes to its potato cousin! The pomegranate ketchup is definitely sweet, not a problem for someone like me who has a big sweet tooth, but if you prefer savory it may be too much for you. Still, it's so different it's worth trying!

Difficulty: medium
Time: 45 min



Indian Spice-Rubbed Salmon with Lemon and Garlic Spinach
Time: 30 min

Ingredients:
1 c sweet onion, sliced
8 oz salmon fillet
1/2 tsp coriander
1/2 tsp cumin
1/4 tsp paprika
1/4 tsp cinnamon
1/4 tsp black pepper
1/8 c fresh cilantro, chopped

1 tsp olive oil
3 garlic cloves, minced
10 oz fresh baby spinach
1 tsp lemon rind
2 tsp lemon juice

Get the oven pre-heating to 400 degrees. As it's heating, prepare the salmon so it's ready to go in.

Coat a glass baking dish with cooking spray. Spread the onion evenly on the bottom. Place the salmon fillets on top. Mix the coriander, cumin, paprika, cinnamon, and black pepper in a small bowl and then rub it into the fillets. When the oven is ready put the salmon in and bake for 20 minutes or until the fish is done.

While the salmon is baking you can turn your attention to the spinach. Heat a large pan over medium heat. Add the olive oil, swirling to coat. Add the garlic and saute for 2 minutes, stirring frequently. Then add the spinach and cook for 3 or so minutes or until partially wilted. Add the lemon rind and cook for 1 more minute. Then stir in the juice and remove from the heat.

Sprinkle the cilantro over the salmon when it's done and serve along with the spinach. Enjoy!

Servings: 2
Serving size: 4 oz salmon fillet, 1/2 c cooked onion, 3/4 c cooked spinach
Nutrition: calories 320; carbs 18g; fat 16g; protein 27g; sodium 92mg; iron 10mg

Turnip Fries with Pomegranate Ketchup
Time: 40 min

Ingredients:
4 large turnips
2 tbsp olive oil
2 tbsp pecorino romano
1/8 c corn meal
1/2 tsp garlic powder
1 pomegranate
4 tbsp shallots, coarsely chopped
2 tbsp cider vinegar
1 tbsp sugar
1 tbsp ketchup
1/4 tsp corn starch

Get your oven pre-heating to 450 degrees. Immediately place two baking sheets in the oven so they can also pre-heat.

Peel the turnips and cut into 1/2" matchstick slices. Put them in a large bowl and drizzle with olive oil. Toss well. Sprinkle on the pecorino romano, corn meal, and garlic powder. Toss well until turnip fries are evenly coated. When the oven is pre-heated remove the cookie sheets and spread the fries evenly on top of them. They should not be touching or they won't crisp properly. Put in the oven and bake for 10 minutes. Flip the fries, rotate the sheets, and bake for another 8-10 minutes. They should be browned but not burnt.

As soon as the fries are prepped, turn your attention to the pomegranate ketchup. Remove the arils from the pomegranate. You'll need about 3/4 cup so if you have more you can save the rest of the arils for another purpose.

Combine the arils, shallots, and cider vinegar in a food processor and process until blended. Put in a sauce pan over medium heat and add the sugar. Bring to a simmer. Mix together the ketchup and corn starch until fully blended. Add to the pomegranate mixture. Simmer for 10 minutes, stirring occasionally. Then remove from the heat and put in a serving dish. Dip the fries and enjoy!

Servings: 4
Serving size: about 1/2 c fries
Nutrition: calories 184; carbs 27g; fat 8g; protein 3g; sodium 194mg; iron 5mg