Pomegranate Orange Salsa Food
POMEGRANATE ORANGE SALSA
Pomegranates give this salsa a wonderful sweet-tart flavor. About 4 to 5 medium fruits will yield enough for this recipe. -Nancee Maynard, Box Elder, South Dakota
Provided by Taste of Home
Categories Appetizers
Time 10m
Yield 4 cups.
Number Of Ingredients 5
Steps:
- Drain oranges, reserving 2 tablespoons juice. Cut oranges in half; transfer to a large bowl. Add the pomegranate seeds, cilantro, jalapenos and reserved juice. Cover and refrigerate for 2 hours. Serve with tortilla chips.
Nutrition Facts : Calories 37 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 3mg sodium, Carbohydrate 9g carbohydrate (9g sugars, Fiber 0 fiber), Protein 0 protein. Diabetic Exchanges
ROASTED CHICKEN WITH POMEGRANATE SALSA
Used throughout the Middle East, pomegranate molasses is made by reducing fresh pomegranate juice until a thick syrup. The sweet-tart molasses gives depth and complexity to simple roasted chicken legs, which become beautifully glazed as they cook in the oven. And the pomegranate-orange salad adds welcomed pops of freshness and color to the dish.
Provided by Food Network Kitchen
Categories main-dish
Time 1h30m
Yield 4 servings
Number Of Ingredients 10
Steps:
- Cut off a thin slice from the top and bottom of the orange and place cut-side down on a cutting board. Cut off the rind and any white pith. Working over a small bowl, cut between the membranes to remove the orange segments, letting them fall into the bowl; squeeze the juice from the membranes into the bowl.
- Put the chicken in a large bowl and season all over with salt and pepper. Add 2 tablespoons of the orange juice, 1 tablespoon olive oil, the pomegranate molasses, garlic, coriander and red pepper flakes; toss well. Cover and refrigerate 2 hours or overnight.
- Preheat the oven to 400˚ F. Line a 9-by-13-inch baking dish with foil. Place the chicken skin-side up in the dish; scrape the remaining marinade out of the bowl and drizzle around the chicken. Let sit at room temperature while the oven preheats.
- Roast the chicken until the skin is tight and browning in spots, 35 to 40 minutes. Baste the chicken with the pan drippings (add a little water if the pan seems dry) and roast 10 more minutes. Baste again and continue roasting until the chicken is very tender and the skin is browned and glazed, 5 to 10 more minutes.
- Chop the orange segments and return to the bowl. Add the pomegranate seeds, parsley and remaining 1 tablespoon olive oil; season with salt and pepper and toss. Transfer the chicken to a platter. Spoon off the fat from the drippings, then drizzle the chicken with the remaining drippings. Top with the pomegranate salsa.
ORANGE POMEGRANATE MIMOSA RECIPE BY TASTY
Here's what you need: champagne, pomegranate juice, pomegranate seeds, orange juice, orange
Provided by Greg Perez
Categories Drinks
Time 30m
Yield 1 serving
Number Of Ingredients 5
Steps:
- Pour the champagne into an 8-ounce (240 ml) champagne flute.
- Add the pomegranate juice, pomegranate seeds, and orange juice to the glass. Drop in a slice of orange.
- Garnish with another slice of orange and serve.
- Enjoy!
Nutrition Facts : Calories 193 calories, Carbohydrate 16 grams, Fat 0 grams, Fiber 1 gram, Protein 0 grams, Sugar 10 grams
ORANGE POMEGRANATE SALMON
A colorful, festive salmon dish makes an impressive addition to your holiday table-and it is as delicious as it is beautiful. What will no one guess? How easy it is to cook. I serve this with roasted baby potatoes and asparagus for a showstopping meal that is wonderful for special occasions. -Thomas Faglon, Somerset, New Jersey
Provided by Taste of Home
Categories Dinner
Time 35m
Yield 4 servings.
Number Of Ingredients 7
Steps:
- Preheat oven to 375°. Place a 28x18-in. piece of heavy-duty foil in a 15x10x1-in. baking pan. Place onion slices in a single layer on foil. Top with salmon; sprinkle with salt. Arrange orange slices over top. Sprinkle with pomegranate seeds; drizzle with oil. Top with a second piece of foil. Bring edges of foil together on all sides and crimp to seal, forming a large packet., Bake until fish just begins to flake easily with a fork, 25-30 minutes. Be careful of escaping steam when opening packet. Remove to a serving platter; sprinkle with dill.
Nutrition Facts : Calories 307 calories, Fat 19g fat (3g saturated fat), Cholesterol 76mg cholesterol, Sodium 274mg sodium, Carbohydrate 8g carbohydrate (6g sugars, Fiber 1g fiber), Protein 26g protein. Diabetic Exchanges
POMEGRANATE ORANGE SAUCE
Make and share this Pomegranate Orange Sauce recipe from Food.com.
Provided by noway
Categories Sauces
Time 20m
Yield 1 1/4 cups
Number Of Ingredients 10
Steps:
- Combine all ingredients except for the mint leaves in a medium saucepan.
- Bring to a boil over high heat.
- Lower the heat and simmer until the liquid has reduced by two thirds, about 10 to 12 minutes.
- Strain the sauce through a fine-mesh strainer set over a bowl and stir in the mint.
- Keep covered and warm until ready to serve.
Nutrition Facts : Calories 144, Fat 1, SaturatedFat 0.1, Cholesterol 0.6, Sodium 465.5, Carbohydrate 14.4, Fiber 0.5, Sugar 9, Protein 2.7
ORANGE SALSA
A sweet, citrus, and spicy salsa. Perfect for an outdoor summer party. Would be great paired well with some chicken.
Provided by Jason Arden
Categories Appetizers and Snacks Dips and Spreads Recipes Salsa Recipes
Time 55m
Yield 6
Number Of Ingredients 10
Steps:
- Combine oranges, tomato, onion, apple juice, orange zest, garlic, jalapeno pepper, ginger, and salt in a large bowl; toss to combine. Cover and refrigerate until chilled, about 30 minutes. Stir in cilantro before serving.
Nutrition Facts : Calories 40.7 calories, Carbohydrate 9.9 g, Fat 0.1 g, Fiber 2 g, Protein 1 g, Sodium 2 mg, Sugar 7.2 g
SALMON WITH POMEGRANATE AND ORANGE SALSA
This woman makes the most gorgeous food. Check her out! http://laylita.com/recipes/2009/01/05/salmon-with-pomegranate-and-orange-salsa/
Provided by ThatSouthernBelle
Categories Sauces
Time 2h10m
Yield 4 serving(s)
Number Of Ingredients 20
Steps:
- Mix the crushed garlic, cayenne pepper, fennel, lime juice, white wine, olive oil, salt and pepper together to prepare a marinade for the fish.
- Let the fish marinate for 1 to 2 hours.
- Meanwhile to prepare the pomegranate salsa, combine the pomegranate arils, orange supreme, any juice squeezed from the orange membranes, lime juice, diced onion, cilantro, serrano peppers, cumin seeds, olive oil, salt and pepper.
- Mix the salsa well and let it rest refrigerated until ready to use.
- Heat the butter or oil over medium high heat in a large sauté pan, add the salmon fillets and cook until browned on each side and cooked, about 3-5 minutes per side depending on the thickness of the fillets.
- Serve immediately with the pomegranate salsa on top or on the side.
Nutrition Facts : Calories 432.5, Fat 25.2, SaturatedFat 6.5, Cholesterol 67.4, Sodium 722.9, Carbohydrate 24.9, Fiber 5.1, Sugar 16.4, Protein 25.6
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