4 (4-6 oz) salmon fillets with skin

½ c pomegranate juice

¼ c red wine vinegar

2 T honey

½ c avocado oil

Salt and pepper to taste

1 c pomegranate seeds

1 T chopped chives

Lightly coat salmon fillets with salt and pepper and set aside.

Mix pomegranate juice through salt and pepper in a small bowl with a whisk. Add seeds and chives and then divide mixture in half. Refrigerate the rest.

Coat fillets with ½ of the mixture thoroughly in a small glass baking pan by turning fillets over, cover with plastic wrap and refrigerate for 30 minutes to 1 hour.

On a hot outdoor grill, place salmon fillets, cover and cook for approximately 1 minute. Continue to turn fillets and cook for approximately 4 more minutes or until done. Discard marinade used for cooking.

Serve with reserved marinade and pair with Endive Radish Love Boats and Rainbow Quinoa. Makes 4 servings.

*Endive Radish Love boats

3 small heads endive lettuce

1 8 oz whipped cream cheese

1/3 c finely minced radishes

2 T miced fresh chives

1 ½ t lemon-pepper

1 pkg alfalfa sprouts

Peel leaves from cores of endive. Wash, pat dry and store in a plastic bag in refrigerator. Combine cream cheese, radishes, chives and lemon pepper with a fork until blended. Put into a sandwich bag and snip the edge to allow for easy application of mixture onto leaves.

Place 3-4 sprouts inside each endive leaf, with sprouts inside each leaf near the top. Carefully pipe 1 T in a zig zag pattern down the center of each leaf covering stems of the sprouts. Chill until ready to serve. Makes approximately 2 dozen.

Rainbow Quinoa

1 c tri-colored quinoa (We used the Don Lorenzo brand)

2 c chicken broth

Bring quinoa and stock to a boil in a medium saucepan. Reduce heat to low, cover and simmer until tender and most of the liquid has been absorbed, 15-20 minutes.

Use an ice cream scoop to put on plate.

Presented by Scott and Michelle Williams, Totality Living Well