Red Shot and Sumac Baked Salmon
Serves 4-6, Prep 25 mins, Cook 15 mins
1.5 kg salmon, skin on and pin boned
3 tbsp olive oil
1 tsp sumac
1 tsp ground cumin
2 cloves garlic, peeled and minced
2 tsp ginger, finely grated
¼ tsp ground black pepper
1 tsp sea salt
1 pomegranate or 75 gm pomegranate seeds
1 scoop Red Shot
Preheat oven to 180 C
Line a baking tray and place salmon skin side down
Combine olive oil, sumac, cumin, ginger, garlic, black pepper, salt, and Red Shot in a bowl. Spoon marinade onto the salmon and spread gently with the back of a spoon to cover the entire flesh
Bake for 15 minutes or until the flesh is just cooked through. To test if cooked, stick in a knife at the thickest part and the fish should flake. Do not overcook as the fish will continue to cook when taken out of the oven. Allow to cool to room temperature
If using fresh pomegranate cut in half and hold over a bowl to catch any seeds, avoid using the pith
Once salmon has cooled place on a plate and sprinkle with pomegranate seeds and micro herbs and drizzle with extra virgin olive oil
The Double Shot combines the energy boost of boysenberries and blackcurrants with the micro-nutrients and proven health benefits of green plant food.
30 sachets of Double Shot powder. The Double Shot is the ultimate combination of red and green superfoods, and contains the equivalent of 4 servings of nutrient-dense fruits and vegetables.
100% New Zealand Whole Blackcurrant & Boysenberry Powder. Antioxidants, immunity support + reduces fatigue + protects against free radical damage.