Name: Roasted Salmon with Pomegranate and Avocado Salsa
Ingredients: 2 teaspoon ground coriander; 2 teaspoon sugar; Salt (as needed); 1 pomegranate (seeded); 1/2 cup thinly sliced green onion; 3 tablespoon fresh lime juice; 2 teaspoon finely chopped jalapeno pepper or to taste; 1 large clove garlic (finely chopped); 2 avocados (preferably Hass, cut in 1/2-inch dice); 1 head hearts of Romaine (head hearts of Romaine, about 7 ounces); 4 center-cut Salmon fillets the same thickness (6 to 7 ounces each); 1 lime (cut in eighths for garnish)

Roasted Salmon with Pomegranate and Avocado Salsa

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Servings

Ingredients

2 teaspoon ground coriander
2 teaspoon sugar
Salt as needed
1 pomegranate seeded
1/2 cup thinly sliced green onion
3 tablespoon fresh lime juice
2 teaspoon finely chopped jalapeno pepper or to taste
1 large clove garlic finely chopped
2 avocados preferably Hass, cut in 1/2-inch dice
1 head hearts of Romaine head hearts of Romaine, about 7 ounces
4 center-cut Salmon fillets the same thickness 6 to 7 ounces each
1 lime cut in eighths for garnish

Instructions

Mix coriander, sugar, and 1 teaspoon salt; reserve. Up to 4 hours before serving, mix pomegranate seeds, onion, lime juice, jalapeno, and garlic; gently fold in avocado. If holding more than 30 minutes, put plastic wrap against the surface of the salsa, then tightly cover; store in the refrigerator. Remove about 30 minutes before serving. Separate the romaine leaves; wash, then dry thoroughly. Reserve 4 of the most attractive leaves for garnish. Slice the remaining leaves crosswise in thin shreds; reserve.
To prepare the salmon, rub a generous teaspoon of the reserved seasoning mixture over each piece. Arrange the salmon on a baking sheet, skin-side down. Roast at 500˚ F about 11 minutes for medium rare (salmon should be spongy when pressed with a finger at its thickest part.) and 13 minutes for medium-well (salmon should be just firm when pressed with a finger at its thickest part.).
While the salmon cooks, mound 1/4 the shredded romaine on each of 4 serving plates. Top with 1/2 cup salsa. When salmon is done, let it cool slightly– it should be warm but not hot. Put a piece of salmon on each plate; garnish each with a reserved romaine leaf and 2 lime wedges.
Source: California Pomegranates

Comments

robee61

Oct 8, 2015 at 3:22 pm

I made this last night. I ovrr cooked the salmon, but it was good. It was a little pricy for me to include in my regular dishes and obviously seasonal. I would make this again.

SarahEats

Aug 8, 2011 at 5:53 pm

Love the pomegranate theme, especially with Rosh Hashana coming up. Think I could get away with serving this instead of brisket?