Pomegranate Glazed Salmon with Black Eyed Pea Salad

Ingredients

Salmon Fillets

• 4 4-6oz center cut salmon fillets, 1/12 - 2” thick

• 2 TBS Pomegranate Balsamic vinegar

• 1 TBS Blood Orange EVOO

• 1 tsp Black Currant Dijon Mustard

• 1/8 tsp fine sea salt

• 1/8 tsp freshly ground pepper

Dressing

• 2 TBS Pomegranate Balsamic Vinegar

• 2 TBS Blood Orange EVOO

• fresh squeezed juice of ½ lemon

• 1/8 tsp fine sea salt

• 1/8 tsp freshly ground pepper

Salad

• 2 (15oz) cans black eyed peas, rinsed well and drained

• About 2 C baby kale or mixed field greens

• 1/2 C pomegranate seeds

• 1/2 C walnut halves, lightly toasted and chopped

• ¼ C finely chopped red onion

Garnish

• ¼ C thinly sliced scallions

• ¼ C finely chopped parsley