Roasted Salmon with Pomegranate Avocado Salsa
YIELD: 4 Servings | PREP TIME: 20 Minutes | BAKE TIME: 15 minutes
Ingredients
Roasted Salmon
2 teaspoons ground coriander
2 teaspoons sugar
1 teaspoon salt
4 center-cut salmon fillet the same thickness (6 to 7 ounces each)
1 head Hearts of Romaine lettuce (about 7 ounces)
1 lemon or lime, cut in eighths for garnish
Pomegranate Avocado Salsa
Arils from 1 large pomegranate
½ cup thinly sliced green onion
3 tablespoons fresh lime juice
2 teaspoons finely chopped jalapeno pepper, or to taste
1 large garlic clove, chopped finely
2 avocados, preferably Hass, cut in ½-inch dice
You can have this fresh, healthy dinner ready in just over 30 minutes. Bright pomegranate and creamy avocado pair with delicate roasted salmon for an entrée that is ideal for a dinner party, but also easy enough for a weeknight family meal.
Instructions
Mix the coriander, sugar, and salt in a small bowl. Rub a generous teaspoon of the seasoning mix over each piece of salmon. Arrange the salmon on a baking sheet, skin-side down. Bake for about 11 minutes for medium-rare (salmon should be spongy when pressed with a finger at its thickest part) or 13 minutes for medium-well (salmon should be just firm when pressed with a finger at its thickest part). Roasted Salmon with Pomegranate Avocado Salsa.docx
While the salmon bakes, separate the romaine leaves, wash them, and then dry thoroughly. Reserve 4 of the most attractive leaves for garnish. Slice the remaining leaves crosswise in thin shreds. Mound ¼ of the shredded romaine on each of 4 serving plates.
Continue with making the salsa by stirring together the pomegranate arils, green onion, lime juice, jalapeno, and garlic in a medium bowl. Gently fold in the avocado. Reserve ¼ cup of the salsa for garnish. Top each mound of lettuce on the serving plates with an equal amount of the remaining salsa.
When the salmon is done baking let it cool up to 5 minutes – it should be warm, but not hot. Put a piece of salmon on each plate. Garnish each serving with a the reserved salsa, the reserved romaine leaf, and 2 lemon or lime wedges.
Note
The salsa can be made up to 4 hours ahead of time, but if holding for more than 30 minutes, put plastic wrap against the surface of the salsa, then tightly cover the bowl and store it in the refrigerator. Remove it about 30 minutes before serving. The salmon can also be grilled instead of roasted. Grill at 450°F, flesh-side down, for 6 minutes or until seared, then flip to skin-side down and cook an additional 2 to 5 minutes depending on desired doneness.