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Orange-Pomegranate Glazed Salmon with Nutty Wheatberry Salad


1115 votes.

Recipe Category

  • Fish

Preparation Time

70 minutes

Cook Time

60 minutes


  • Heat a grill pan (skillet with ridges). Place salmon in a glass baking dish; set aside.
  • In a small bowl, whisk together the pomegranate yogurt, orange juice, olive oil, soy sauce, shallot, garlic, ginger, orange zest and seasoning.
  • Pour over salmon and allow to stand at room temperature for 20 minutes, turning occasionally.
  • Place the wheatberries along with 3 cups cold water in a medium saucepan. Cook on low (uncovered) for 40-45 minutes until wheat berries are soft. Drain and transfer to a large mixing bowl.
  • In a small skillet, heat virgin olive oil and sauté red onion, sweet bell pepper and celery for 3 minutes.
  • Add to wheatberries along with shredded carrot, basil olive oil, balsamic vinegar and seasoning. Toss well to coat; set aside.
  • Medium-high, add salmon (skin side up) and grill for 3 minutes.
  • Turn fish, baste with remaining marinade and grill for an additional 5 minutes (when removing fish from pan, leave skin behind).
  • To serve, place salmon on a heated serving platter and sprinkle with pomegranate seeds.
  • Scoop wheatberry salad next to fish and sprinkle with almonds and basil ribbons.
  • Garnish platter with fresh orange wedges and cluster of basil, if desired.


  • 12 oz Wild Atlantic Salmon
  • 1 serving Nonfat Pomegranate Greek Yogurt - Chobani
  • 1 tablespoon Extra Virgin Olive Oil
  • 2 tsp Soy Sauce (Tamari)
  • 1 tbsp chopped Shallots
  • 1 tsp Minced Garlic
  • 2 tsp Ginger
  • 1 tbsp Orange Peel
  • 1 serving Salt-Free Lemon Pepper Seasoning Blend - Mrs. Dash
  • 4 serving Wheat Berries - Nature's Earthly Choice
  • 0.5 cup, chopped Red Onions
  • 1 small Bell Peppers
  • 1 oz Jalapeno Peppers
  • 0.5 cup chopped Celery
  • 1 serving Balsamic and Pomegranate Balsamic Vinegar - Pompeian
  • 1 serving Salt-Free Lemon Pepper Seasoning Blend - Mrs. Dash
  • 1 serving Sliced Almonds - Diamond of California
  • 1 tbsp Basil
  • 1 serving Basil Flavored Olive Oil - Annie's Naturals
  • 0.5 cup Orange Juice
  • 2 serving Pomegranate Seeds - Trader Joe's


This is my version of a meal my husband and I enjoyed at a spa in Arizona!

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