Salmon With Pomegranate-Avocado Salsa

Salmon With Pomegranate-Avocado Salsa

Time: 31 mins


  • 2 teaspoons ground coriander
  • 2 teaspoons granulated sugar
  • 1 teaspoon salt
  • pomegranate seeds, from one pomegranate
  • 3 tablespoons lime juice
  • 2 teaspoons minced seeded jalapenos
  • 1/2 cup thinly sliced green onion
  • 2 garlic cloves, minced
  • 2 avocados, diced
  • 4 (6 ounce) centre-cut salmon fillets (about 6oz/170g each)
  • 1 head romaine lettuce, heart torn small


  • 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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