Salmon With Pomegranate-Avocado Salsa

“This makes a simple yet elegant dinner. To remove the seeds easily, cut the crown end off pomegranate and lightly score through the tough skin from top to bottom 5 or 6 times. Immerse in a bowl of cold water for 5 minutes. Holding the fruit under water, break the scored sections apart. Separate seeds from rind and membrane. The seeds will sink to the bottom of the bowl, the rind and membrane will float. Skim off and discard, pour remaining water and seeds through a sieve and, voila, you are done. This is the only part of the recipe that takes any time so I tend to do it the night before and store the seeds covered in the fridge until I'm ready to proceed. It's really easy folks, keep on reading. Yummy!”
READY IN:
31mins
SERVES:
4
UNITS:
US

Ingredients Nutrition

Directions

  1. In small bowl combine coriander, salt, sugar.
  2. Up to 24 hours before serving, combine pomegranate seeds, onion, lime, jalapeno, garlic.
  3. 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).
  4. Rub coriander mixture onto tops of salmon, I only used 2/3 of the rub.
  5. Arrange on baking sheet skin side down. Bake in preheated 500F oven for approximately 11 minutes for medium-rare. Cook time is personal preference.
  6. While salmon is cooling, arrange 1/4 of lettuce on each plate.
  7. Off to the side but still touching lettuce, place 1/4 of the salsa.
  8. Slide a knife under each piece of salmon and remove skin.
  9. Now plate the salmon in an eye-pleasing manner.
  10. Ring the dinner bell, listen to the ohs and ahs as your guests admire the beauty and savour the dish you created.

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