roasted salmon w/ pomegranate and avocado salsa
I use Nigella´s technique to get the seeds out and then I just eat them with a spoon...yum! I found a recipe that I would call a lukewarm salad, but thanks to the good fats in the avocado and the fish it really is filling in a nice way. So here´s the recipe that fills all of my criterias for good food at the same time: healthy, quick, easy to prepare, filling, looks nice and tastes great.
Roasted Salmon with Pomegranate and Avocado Salsa
adapted from http://www.pomegranates.org/
1/2 tsp ground coriander
1/2 tsp sugar
Salt, as needed
1/2 pomegranate, seeded (really it´s enough with a 1/4, but I like it too much)
1 thinly sliced green onion
1 tbsp fresh lime juice (I only had lemon, but it was fine)
1/4 tsp finely chopped jalapeno pepper or to taste (more if you like it real hot)
1/2 small clove garlic, chopped finely
1/2 avocado, preferably Hass, cut in 1/2-inch dice
1 head hearts of Romaine
1 center-cut Salmon fillet, 6 to 7 ounces
1/4 lime, cut in two wedges to garnish (didn´t have this at all)
To prepare the salmon, rub it with the mixed coriander, sugar, and 1/2 teaspoon salt. Put the salmon on a baking sheet, skin-side down.
Roast at 275˚ C 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.)
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.
While the salmon cooks, mound the shredded romaine on a serving plate. Top with the salsa. When salmon is done, let it cool slightly-- it should be warm but not hot. Put the salmon on the plate; garnish with the lime wedges.