Two nights ago I went to my brother’s house to teach my brother and his wife how to make summer rolls.  I also made a roasted veggie and chickpea salad for extra sustenence.  This is the meal I made for myself last night using the leftover aforementioned salad. 

I remember the first time I ever had a pomegranate.  I was over my neighbor Lisa’s house (my bff back then) and her mom had brought home pomegranates from the supermarket.  She called them “Chinese Apples”.  We cut them and found garnet like nuggets within white pithyness.  Needless to say, we made quite a mess of extracting the seeds and dyed our clothes in the process (pomegranates were used a a natural fabric dye back in the day).  Nutritionally, pomegranates are powerhouses.  They contains vitamin C, antioxidents, and fiber. 

 I am always looking for ways to use up ingredients in my fridge or cabinets with minimal shopping.  I am also loving my newfound mostly vegan ways but have mentioned before that I occasionally get cravings for (and indulge in) red meat and seafood.  Perhaps I should have called this blog The Faux Vegan or The Poser Vegan.  Last night my body was wanting some salmon.  Being a born and bred South Shore of Long Island girl, I have had a lifelong relationship with seafood.  My parents took us fishing (Dad cleaned it and Mom cooked it), I ate clams on the half shell before nursery school (before nursery school age, not before school), was a skilled lobster cracker before the age of 8, and I thought that everyone at lox/baked salmon on their bagels in the morning.  I just really like seafood.  Anyway, I had some wild caught Alaskan salmon along with some sundried tomatoes, grape tomatoes, basil, kalamata olives, and a pomegranate.  I think pomegranate seeds look like ruby teeth.   I combined all of these ingredients into a lovely pasta bowl that I will be making again.   I was inspired by Heidi Swanson’s recently posted “Matchstick Pasta” recipe.   Thanks Heidi, I love your cookbooks and blog.

Roasted Veggies and Chickpea Salad (you can vary your veggies as much as you want, it’s your party)

3 yellow onions, peeled and chopped
2 orange peppers, chopped
1 eggplant, chopped
olive oil
salt and pepper

Things to Toss With Roasted Veggies

1 15oz can of chickpeas, drained and well rinsed
handful of sundried tomatoes, chopped
handful grape/cherry tomatoes, quartered
handful of basil, chopped
1/3 cup pomegranate seeds
handful of chopped and pitted kalamata olives

Cooking the Salmon

1 fillet of Alaskan Wild salmon
olive oil
salt and pepper

For the salmon, all I did was heat up a bit of olive oil in a skillet.  I used a straight up stainless steel skillet.  When the oil was hot, I placed the salmon fillet on it skin side down and salt and peppered the side that was up.  I cooked it on med/high for a few minutes (3-4) on each side.  Then I took it out of the skillet and let it rest for a bit.


I put the cooked pasta in the botton of the bowl and just added all of the other components on top of it, topping it with a sprinkling of the pomegranate seeds.  It was really good.  I think it would look really nice on a large platter with some cut lemons around it.  Feel free to squeeze some fresh lemon juice into it to your liking.  Some pine nuts may be a good idea also.