Cherry Pomegranate Reduction

I don’t often toot my own horn on my blog but I feel this simple recipe, (that I just developed today) has earned a place in my top 10 best recipes since I started my blog in 2010. Cherries and pomegranate go so well together, and are two of my favorite red fruits, I decided to combine them and make a reduction for some beautiful pork sirloin chops I bought and grilled. Fresh cherries are an Oregon staple so much so that our state capitol;  Salem, is known as Cherry City. I’ll bet most of you are going to love this sauce so much you’ll be putting it on not only pork but beef, chicken, lamb, salmon and even ice cream or Belgian waffles! Gluten-free.

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Cherry Pomegranate Reduction

Yield: 6-8 servings

14 oz. fresh or frozen pitted red, dark sweet or Bing cherries
1 cup POM™ 100 % Pomegranate juice
3 tablespoon agave syrup
1 ½ tablespoons brandy
1 ½ teaspoons salt
1 teaspoon coconut oil
¼ teaspoon cardamom

In a blender, puree cherries and pomegranate juice. Pour into a heavy saucepan and add coconut oil, salt, agave syrup and cardamom and reduce stirring frequently about 2/3 in volume or till it is the consistency of a heavy fruit syrup and can coat a spoon. Remove from heat source and whisk in brandy. Serve.
Pictured: Served over grilled pork sirloin chops, with corn on the cob, fresh cherries and orange wedges.

© 2014 Aron David Bradley
http://www.boomercuisine.com

Lomi-Lomi Salmon

I love this time of the year! The wild caught Copper River Sockeye salmon is in our local stores and is perfect for this simple Hawaiian classic Lomi salmon. Lomi-Lomi is Hawaiian for massage and that is just what you do to the salmon with coarse salt. This was introduced long ago to the islands by western sailors and is now a staple offered at luau. Gluten-free, diabetic friendly and rich in omega 3 fatty acids this is a wonderful summer starter.

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Lomi-Lomi Salmon

Yield: 6 servings

1 ½ cups diced salt cured salmon see preparation instructions
1 diced sweet onion diced
4 large tomatoes diced
Kosher salt
¼ cup chopped chives
GARNISH: 6 fresh dill sprigs
Optional: chili flakes

Take a salmon skinless salmon filet and rub Kosher salt on both sides. Cover with water and refrigerate overnight. Drain water and dice salmon, tomatoes, onions, and chives. Adjust salt to taste. Chill, portion and garnish with fresh dill sprigs as pictured

© 2014 Aron David Bradley
http://www.boomercuisine.com