Salmon With Pomegranate And Orange Salsa Recipes

ORANGE POMEGRANATE SALMON

Orange Pomegranate Salmon image

A colorful, festive salmon dish makes an impressive addition to your holiday table-and it is as delicious as it is beautiful. What will no one guess? How easy it is to cook. I serve this with roasted baby potatoes and asparagus for a showstopping meal that is wonderful for special occasions. -Thomas Faglon, Somerset, New Jersey

Provided by Taste of Home

Categories Dinner

Time 35m

Yield 4 servings.

Number Of Ingredients 7

Ingredients

1 small red onion, thinly sliced
1 skinned salmon fillet (about 2 pounds)
1/2 teaspoon salt
1 medium navel orange, thinly sliced
1 cup pomegranate seeds
2 tablespoons extra virgin olive oil
1 tablespoon minced fresh dill

Steps:

Preheat oven to 375°. Place a 28x18-in. piece of heavy-duty foil in a 15x10x1-in. baking pan. Place onion slices in a single layer on foil. Top with salmon; sprinkle with salt. Arrange orange slices over top. Sprinkle with pomegranate seeds; drizzle with oil. Top with a second piece of foil. Bring edges of foil together on all sides and crimp to seal, forming a large packet., Bake until fish just begins to flake easily with a fork, 25-30 minutes. Be careful of escaping steam when opening packet. Remove to a serving platter; sprinkle with dill.

Nutrition Facts : Calories 307 calories, Fat 19g fat (3g saturated fat), Cholesterol 76mg cholesterol, Sodium 274mg sodium, Carbohydrate 8g carbohydrate (6g sugars, Fiber 1g fiber), Protein 26g protein. Diabetic Exchanges

SALMON WITH POMEGRANATE AND ORANGE SALSA

Salmon With Pomegranate and Orange Salsa image

This woman makes the most gorgeous food. Check her out! http://laylita.com/recipes/2009/01/05/salmon-with-pomegranate-and-orange-salsa/

Provided by ThatSouthernBelle

Categories Sauces

Time 2h10m

Yield 4 serving(s)

Number Of Ingredients 20

Ingredients

1 -1 1/2 lb salmon, cut into 4 fillets can also use halibut, tilapia, cod, red snapper, etc
2 garlic cloves, crushed
1 teaspoon ground cayenne pepper
1 teaspoon ground fennel
2 tablespoons lime juice
1/3 cup white wine
2 tablespoons olive oil
1 teaspoon salt
1 teaspoon ground pepper
2 -3 tablespoons butter or 2 -3 tablespoons oil
1 cup pomegranate seeds, from 1/2 large pomegranate or 1 cup arils from 1/2 large pomegranate
3 oranges, peeled and cut into supreme style segments (all the skin or pith or membranes or seeds removed)
1 lime, juice of
1/2 onion, finely diced
2 tablespoons cilantro, finely chopped
2 serrano peppers, seeded and membranes removed, finely diced replace with jalapenos for milder version
1 teaspoon cumin seed
2 tablespoons olive oil
salt
pepper

Steps:

Mix the crushed garlic, cayenne pepper, fennel, lime juice, white wine, olive oil, salt and pepper together to prepare a marinade for the fish.
Let the fish marinate for 1 to 2 hours.
Meanwhile to prepare the pomegranate salsa, combine the pomegranate arils, orange supreme, any juice squeezed from the orange membranes, lime juice, diced onion, cilantro, serrano peppers, cumin seeds, olive oil, salt and pepper.
Mix the salsa well and let it rest refrigerated until ready to use.
Heat the butter or oil over medium high heat in a large sauté pan, add the salmon fillets and cook until browned on each side and cooked, about 3-5 minutes per side depending on the thickness of the fillets.
Serve immediately with the pomegranate salsa on top or on the side.

Nutrition Facts : Calories 432.5, Fat 25.2, SaturatedFat 6.5, Cholesterol 67.4, Sodium 722.9, Carbohydrate 24.9, Fiber 5.1, Sugar 16.4, Protein 25.6

SALMON WITH POMEGRANATE-AVOCADO SALSA

Salmon With Pomegranate-Avocado Salsa image

This makes a simple yet elegant dinner. To remove the seeds easily, cut the crown end off pomegranate and lightly score through the tough skin from top to bottom 5 or 6 times. Immerse in a bowl of cold water for 5 minutes. Holding the fruit under water, break the scored sections apart. Separate seeds from rind and membrane. The seeds will sink to the bottom of the bowl, the rind and membrane will float. Skim off and discard, pour remaining water and seeds through a sieve and, voila, you are done. This is the only part of the recipe that takes any time so I tend to do it the night before and store the seeds covered in the fridge until I'm ready to proceed. It's really easy folks, keep on reading. Yummy!

Provided by AnnieCan

Categories One Dish Meal

Time 31m

Yield 4 serving(s)

Number Of Ingredients 11

Ingredients

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

Steps:

In small bowl combine coriander, salt, sugar.
Up to 24 hours before serving, combine pomegranate seeds, onion, lime, jalapeno, garlic.
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).
Rub coriander mixture onto tops of salmon, I only used 2/3 of the rub.
Arrange on baking sheet skin side down. Bake in preheated 500F oven for approximately 11 minutes for medium-rare. Cook time is personal preference.
While salmon is cooling, arrange 1/4 of lettuce on each plate.
Off to the side but still touching lettuce, place 1/4 of the salsa.
Slide a knife under each piece of salmon and remove skin.
Now plate the salmon in an eye-pleasing manner.
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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