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With very high levels of antioxidants, pomegranates can help keep the cardiovascular system healthy. — Getty Images

Wild Salmon With Rebecca Katz's Pomegranate Glaze

Serves 4

• 2 teaspoons extra-virgin olive oil
• 2 teaspoons grated orange zest
• Salt and pepper
• 4 (4-ounce) wild salmon fillets, skin and pin bones removed
• Pomegranate Glaze (recipe follows)

1. In a small bowl, combine the olive oil and orange zest. Season with salt and pepper.

2. Put the salmon in a baking dish in a single layer. Drizzle with the oil mixture and rub it in gently. Cover the dish and allow the salmon to marinate in the refrigerator for about 30 minutes.

3. While the salmon is marinating, make the Pomegranate Glaze.

4. Preheat the oven to 400° F.

5. Bake the salmon for 9 to 10 minutes, until the fillets are opaque throughout and beginning to flake.

6. To serve, place each fillet on a plate and drizzle generously with the glaze, 1 to 2 tablespoons per fillet, depending on taste.

Nutrients per serving: 516 calories, 84g protein, 0g carbohydrates, 0g fiber, 18g fat (4g saturated fat), 196mg cholesterol, 494mg sodium

Pomegranate Glaze

Makes 1 cup

• 1 teaspoon extra-virgin olive oil
• 2 cloves garlic, finely chopped
• 1 shallot, finely chopped
• Sea salt
• 1/2 cup pomegranate molasses, homemade or store-bought
• 1/4 cup organic vegetable or chicken broth, homemade or store-bought
• 2 tablespoons maple syrup
• 1 tablespoon tomato paste
• 1 cinnamon stick
• 1 tablespoon freshly squeezed blood orange juice (can substitute Valencia orange juice)

1. Heat the olive oil in a small saucepan over medium-high heat. Add the garlic, shallot and a pinch of salt and sauté until lightly browned, about 5 minutes.

2. Stir in the pomegranate molasses, broth, maple syrup, tomato paste and cinnamon stick. Decrease the heat to medium and cook, stirring occasionally, until thickened, for 10 to 15 minutes. Remove from the heat, remove the cinnamon stick and stir in the orange juice. Do a taste test; you may want to add a pinch more salt and more lemon juice to taste.

3. Store in an airtight container in the refrigerator for up to 5 days.

Nutrients per serving (2 tablespoons): 45 calories, 11g carbohydrates, 0g protein, 0g fiber, 0g fat, 0mg cholesterol, 5mg sodium

Kale, Orange, Grape Tomato and Carrot Salad With Rebecca Katz's Greener Than Green Goddess Dressing

Serves 4

• 1 (12-ounce) bunch kale (preferably Tuscan or black kale), stems removed, leaves cut into thin strips
• Greener Than Green Goddess Dressing (recipe follows)
• 2 organic carrots, peeled and thinly sliced
• 10 grape tomatoes, halved
• 1 very small orange or clementine, peeled and separated into sections and diced

1. Place the kale in a large bowl. Pour 1/2 cup of the dressing over it. Using your hands, gently massage the dressing into the kale for 2 to 3 minutes. Let rest for 30 minutes. (This will marinate the kale and help remove some of its bitterness.)

2. Just before serving, add the carrots, tomatoes and orange sections. Drizzle with a quarter to half a cup of the remaining dressing, toss to combine and serve immediately.

Nutrients per serving: 57 calories, 3g protein, 13g carbohydrates, 3g fiber, 1g fat (0g saturated fat), 0mg cholesterol, 43mg sodium

Next page: Greener Than Green Goddess Dressing and other healthy recipes. »