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Pan seared salmon
1 -1 1/2 lb
salmon, cut into 4 fillets can also use halibut, tilapia, cod, red snapper, etc
garlic cloves, crushed
ground cayenne pepper
2 -3 tablespoons butter or 2 -3 tablespoons
1 cup pomegranate seeds, from 1/2 large pomegranate or 1 cup
arils from 1/2 large pomegranate
oranges, peeled and cut into supreme style segments
( all the skin or pith or membranes or seeds removed)
lime, juice of
onion, finely diced
cilantro, finely chopped
serrano peppers, seeded and membranes removed, finely diced replace with jalapenos for milder version
Mix the crushed garlic, cayenne pepper, fennel, lime juice, white wine, olive oil, salt and pepper together to prepare a marinade for the fish.
Let the fish marinate for 1 to 2 hours.
Meanwhile to prepare the pomegranate salsa, combine the pomegranate arils, orange supreme, any juice squeezed from the orange membranes, lime juice, diced onion, cilantro, serrano peppers, cumin seeds, olive oil, salt and pepper.
Mix the salsa well and let it rest refrigerated until ready to use.
Heat the butter or oil over medium high heat in a large sauté pan, add the salmon fillets and cook until browned on each side and cooked, about 3-5 minutes per side depending on the thickness of the fillets.
Serve immediately with the pomegranate salsa on top or on the side.
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Salmon With Pomegranate and Orange Salsa (cont.)