READY IN: 35mins
INGREDIENTS
3⁄4 cuppomegranate juice 1⁄4 cup bottled barbecue sauce 1tablespoonolive oil 1garlic clove, minced 2teaspoons chopped peeled fresh ginger 1 1⁄2 lbsswiss chard, cut into 3-inch pieces, 8 cups 1⁄4 teaspoonsalt 1 1⁄2 lbssalmon filletsNUTRITION INFO
Serving Size: 1 (408) g
Servings Per Recipe:4
Calories: 329.3
Calories from Fat 102 g 31 %
Total Fat 11.4 g 17 %
Saturated Fat 1.9 g 9 %
Cholesterol 78.4 mg 26 %
Sodium 772.7 mg 32 %
Total Carbohydrate18.6 g 6 %
Dietary Fiber 2.9 g 11 %
Sugars 11.9 g 47 %
Protein 38.2 g 76 %
DIRECTIONS
In small pot, combine pomegranate juice and barbecue sauce; over medium-high heat, bring to boil.Reduce heat to medium; cook until thickened, 10 minutes.Cool.Position broiler rack so that top of salmon on rack in pan will be 4 inches from heat source; preheat broiler.In large nonstick skillet, heat oil over medium-high heat.Add garlic and ginger; cook, stirring, 1 minute.Add chard and salt; cook, stirring frequently, until tender, 10-12 minutes.Meanwhile, brush salmon with juice mixture; place on rack in broiler pan.Broil 5-6 minutes or until opaque.Serve over chard mixture.Source: Read Full Article