ContactMessage BoardsLinks  Home  
Featured Chefs
Gourmet Articles
Environmental Kitchen
Cookbook Reviews
Recipe File
Soups & Salads
Seafood & Shell Fish
Meat & Poultry
The Wine Guy
Career Center
Ask An Expert
Roasted Salmon
with Pomegranate-Avocado Salsa
recipe fileseafood & shellfish roasted salmon
Roasted Salmon With Pomegranate-Avocado Salsa
Serves Four

2 teaspoons ground coriander
2 teaspoons sugar
Salt, as needed
1 pomegranate, seeded 1/2 cup thinly sliced green onion
3 tablespoons fresh lime juice
2 teaspoons finely chopped jalapeno pepper or to taste
1 large clove garlic, chopped finely
2 avocados, preferably Hass, cut in 1/2-inch dice
1 head heart 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

Sponsored Recipe - Roasted Salmon With Pomegranate-Avocado Salsa

Recipe by California Pomegranates

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 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.

Fresh Pomegranates are available in September through December.

Pomegranates are shipped ready to eat. They can be held at room temperature for reasonable periods of time, out of direct sunlight. For longer storage refrigerate at 32 - 41°F. For home use the whole fruit or seeds can be stored in plastic bags, or the seeds can be frozen separately.

For Further Information
Pomegranate Council
19 Sherwood Court
San Francisco,
California 94127
Ph. 415 584 4063

Copyright © 2008