Grilled Pomegranate Salmon Salad

A featured Wine Club recipe for Papapietro Perry Winery.
Grilled Pomegranate Salmon Salad


This simple, yet elegant recipe pairs perfectly with a glass of Pinot Noir!

Yield: 4
Prep Time: 15 Minutes
Cook Time: 60 Minutes


Oven Cherries
• 3 Cup fresh cherries, pitted and cut in half
• 2 Tbsp balsamic vinegar
• 1 Tbsp sugar

Salmon Seasoning
• 4 5- 6 oz thick salmon filets
• 2 Tbsp Kosher salt

Salad Dressing
• 2 Tbsp lemon juice
• 2 Tbsp orange juice
• 1 Tbsp dijon mustard
• 2 Tbsp shallots, minced
• 1/3 Cup olive oil
• Salt and pepper to taste

• 3 Cup Romaine lettuce, chopped
• 3 Cup Arugula
• ½ Cup Feta cheese, crumbled

Homemade Pomegranate Molasses
• 2 Cup pomegranate juice
• 1 Tbsp soy sauce
• 2 Tbsp lemon juice
• 2 Tbsp. brown sugar


1. Pre-heat oven to 300⁰. Toss cherries with vinegar and sugar and let sit for 15 minutes.

2. Line a sheet pan with foil and put cherries cut side up in a single layer. Bake 30-40 minutes or until wrinkled but still soft. Remove and let cool.

3. Pre-heat your grill to medium-high heat. Season salmon with salt and pepper. Oil grill and put salmon flesh side down for 4-5 minutes. Turnover and brush pomegranate molasses on the flesh side. Cook for another 4-5 minutes and remove from grill. Brush again with pomegranate molasses. Let cool. (Or you can put on a sheet pan in a 300⁰ oven skin side down. Cook for 10 minutes and brush pomegranate molasses on top of each filet. Cook another 15-20 minutes and remove. Let cool.)

4. Whisk together citrus juices, mustard, shallots and olive oil. Season with salt and pepper. Toss lettuces in a large bowl with dressing. Place lettuce on individual plates, top with salmon, sprinkle feta and cherries around and on top and drizzle salmon with a little leftover pomegranate molasses..

Recipe sourced from Papapietro Perry Winery