A quick and easy way to make a dazzling summer meal.


For the Salmon:

  • 2 Faroe Island Salmon Filets
  • ¼ c. Molasses
  • 2 tbsp. Honey
  • 4 tbsp. Pomegranate Juice
  • 2 tbsp. Scallions (Chopped)
  • Salt and Pepper (to taste)

For the Salad:

  • 1 Cup Fresh Strawberries (top removed and cut into quarters)
  • 1 Jalapeno Pepper (De-seeded and sliced)
  • 1 Orange (zested and cut into segments)
  • 2 tbsp. Extra Virgin Olive Oil
  • 1 tbsp. Fresh Cilantro (chopped)
  • ½ Lemon (Zested and Juiced)
  • Salt and Pepper (to taste)



1. Preheat oven to 450 degrees F. Combine the honey, molasses, scallions, and pomegranate juice in a mixing bowl. Season the salmon filets with salt and pepper. Place salmon in the oven and cook for 12-15 minutes, basting the top of the salmon with the molasses halfway through.

2. To assemble the salad, combine all ingredients together in a mixing bowl and reserve until the salmon is cooked through.



Tip: The salad can be made ahead of time but be sure to reserve the olive oil and lemon juice until you are ready to serve.

Total prep/cooking time: 20 minutes

Serves: 2

Recommended Sides:

  • Wild Rice Pilaf
  • Grilled Asparagus