Pomegranate-Glazed Salmon with Asparagus-Mint Citrus Salad
INGREDIENTS
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1 pound asparagus
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1 orange
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2 tablespoons apple cider vinegar
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1 tablespoon Dijon mustard
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1 tablespoon plus 1 teaspoon extra-virgin olive oil
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1 cup frozen lima beans, defrosted
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1/4 cup toasted hazelnuts, crushed
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1/4 cup fresh mint, minced
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2 tablespoons fresh parsley, minced
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2 scallions, thinly sliced on the bias up to the pale greens
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Kosher salt and freshly ground black pepper
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Four 3- to 5-ounce skin-on salmon fillets, thoroughly dried with a paper towel
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Pomegranate Glaze, recipe follows
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1/2 cup pomegranate juice
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2 tablespoons honey
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2 tablespoons brown sugar
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2 tablespoons Dijon mustard
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1 teaspoon cornstarch
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Kosher salt and freshly ground black pepper
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