Adeline Waugh’s new cookbook, Vibrant & Pure, celebrates her taste for simple whole foods prepared as a feast for the eyes, as well as the palate.

Photography: Adeline Waugh

Ingredients

• 2 garlic cloves, minced
• 1  tsp honey
• 2  tsp pomegranate molasses
• 1⁄4 tsp ground sumac
• Pinch of kosher salt
• 2 small pieces of salmon fillet (2 to 3 ounces each)
• 2 tbsp chimichurri sauce (recipe below)
• 2 tbsp pomegranate seeds

Directions

1. Preheat the broiler and line a baking sheet with parchment paper.

2. In a small bowl, combine the garlic, honey, molasses, sumac and salt. Place the salmon pieces on the prepared baking sheet skin side down and coat with the mixture. Broil for 7 minutes, or until the salmon is opaque and flakes easily.

3. Combine the chimichurri with the pomegranate seeds and spoon on top of the salmon before serving.

Makes 2 servings.

Chimichurri Sauce

Ingredients

• 4 garlic cloves
• 1 bunch fresh parsley
• 5 tbsp extra-virgin olive oil
• 2 tsp white wine vinegar
• 1⁄2 tsp sea salt
• 1⁄4 tsp crushed red pepper flakes
• 1 tbsp pomegranate seeds (optional)

Directions

1. In a food processor, combine the garlic, parsley, olive oil, vinegar, salt, red pepper flakes and pomegranate seeds (if using), and pulse until a thick chutney-like sauce forms.

2. Use immediately or store in an airtight container in the refrigerator for up to 2 weeks.

Makes 1 cup.

Find more bright and brilliant Adeline Waugh recipes in Vibrant & Pure (Random House Canada, $30).