Salmon With Pomegranate-Avocado Salsa
photo by PaulaG
- Ready In:
- 2 teaspoons ground coriander
- 2 teaspoons granulated sugar
- 1 teaspoon salt
- pomegranate seeds, from one pomegranate
- 3 tablespoons lime juice
- 2 teaspoons minced seeded jalapenos
- 1⁄2 cup thinly sliced green onion
- 2 garlic cloves, minced
- 2 avocados, diced
- 4 (6 ounce) centre-cut salmon fillets (about 6oz/170g each)
- 1 head romaine lettuce, heart torn small
- In small bowl combine coriander, salt, sugar.
- Up to 24 hours before serving, combine pomegranate seeds, onion, lime, jalapeno, garlic.
- Up to 4 hours before serving, gently fold in avocado. If holding more than 30 minutes, cover surface of the salsa with plastic wrap and refrigerate (prevents discolouration of avocado).
- Rub coriander mixture onto tops of salmon, I only used 2/3 of the rub.
- Arrange on baking sheet skin side down. Bake in preheated 500F oven for approximately 11 minutes for medium-rare. Cook time is personal preference.
- While salmon is cooling, arrange 1/4 of lettuce on each plate.
- Off to the side but still touching lettuce, place 1/4 of the salsa.
- Slide a knife under each piece of salmon and remove skin.
- Now plate the salmon in an eye-pleasing manner.
- Ring the dinner bell, listen to the ohs and ahs as your guests admire the beauty and savour the dish you created.
Questions & Replies
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I just realized that I never reviewed this, even though I've made it VERY often. It's one of my all time favourite salmon recipes, it's so good!! The combination of avocado and pomegranate with the salmon is divine! I've made it with all kinds of green salad meanwhile, and I never get tired of making it.
There are 5 star recipes and then there are 5 star recipes! This is so easy and so elegant. The recipe was reduced to 2 servings; however, I mixed up the full amount of rub for the salmon and used it all. In place of granulated sugar, Turbinado sugar was used. I used a full jalapeno and 1/2 juiced lime. The cooked fish was placed on top of mixed baby greens. This is a keeper and something I plan on making again. BTW, thank you for the directions on removing the seeds. It worked like a charm. Made for *My 3 Chefs*
I made this recipe sous vide. I put the spice mix on the salmon, put it in a ziplock bag, then sous vide at 120 (best for wild caught salmon, 125 for Atlantic farmed). After cooking, I did a quick sear skin side down and then removed the skin and brown meat. I also added pomegranate balsamic from the Oregon Olive Mill to the lettuce before adding the salsa. Everything else was as noted in the recipe. The salmon was perfectly done and delicious and the balsamic really added a wonderful flavor to the lettuce.
RECIPE SUBMITTED BY
I love cooking and trying new recipes. <br> <br>I am a displaced Bluenoser. <br> <br>My husband Gilad, is my best friend and my soulmate. We do most everything together. <br> <br>Our daughter Tiffany, is now 21 and has been living on her own for 4 years now. That makes us empty nesters, WOO HOO! <br> <br>Besides mucking about in the kitchen, I also enjoy mucking about in the garden and reading while lounging on the swing. <br> <br>Our cat, Muffins provides much entertainment as do most felines! <br> <br>I try to start and end each day with at least 3 (sometimes that's a tough one) things that I am grateful for. No matter how hard life seems, I know I have it easy compared to so many others. <br> <br>B'Shalom, <br>Annie