Makes 4 servings
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 jalapeño 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
Mix coriander, sugar, and 1 teaspoon salt; reserve.
Up to 4 hours before serving, mix pomegranate seeds, onion, lime juice, jalapeño, 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 degrees 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 of 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.
Recipe provided by the Pomegranate Council
Kate's Global Kitchen for November 2002:
11/01/02 Thanksgiving Headquarters 2002
11/08/02 The Pleasures of Potlucks
11/15/02 The Happy Holiday Potato
11/22/02 Pretty as a Pomegranate
11/29/02 Morning Muffin Magic
Copyright © 2002, Kate Heyhoe. All rights reserved.
This page created November 2002
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