Roasted Salmon with Pomegranate-Avocado Salsa
2 teaspoons ground coriander
2 teaspoons sugar
1 teaspoon salt, or to taste
Seeds of 1 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 fine
2 avocados, diced to half-inch pieces
1 head of romaine lettuce
4 center-cut salmon fillets of the same thickness, 6-7 ounces each
1 lime, cut in eighths, for garnish
Preheat oven to 500 degrees F.
Mix coriander, sugar and salt; set aside.
Mix pomegranate seeds, onion, lime juice, jalapeno pepper and garlic; gently fold in avocado. Let stand at room temperature. (If holding more than 30 minutes, put plastic wrap against the surface of the salsa, then tightly cover; store in refrigerator. Remove about 30 minutes before serving).
Separate the romaine leaves; wash thoroughly. Save 4 of the most attractive leaves for garnish. Slice the remaining leaves crosswise into thin shreds.
Rub a generous teaspoon of the seasoning mixture you set aside over each piece of salmon.
Arrange salmon on a baking sheet, skin-side down. Roast in preheated oven about 11 minutes for medium-rare and 13 minutes for medium-well fish.
While salmon cooks, mound one quarter of the shredded romaine on each of 4 serving plates. Top with ½ cup salsa.
When salmon is done, let it cool slightly and put one piece of salmon on each plate; garnish with reserved romaine leaf and 2 lime wedges.
Published Apr 19, 2016