Pomegranate Avocado Salsa Food

POMEGRANATE AVOCADO SALSA

Steps:

• Toss together pomegranate seeds, red onion, cilantro, jalapeño and avocado. Stir gently to combine.
• Toss in fresh lime juice and top with sea salt. Serve immediately!

CHICKEN PAILLARDS WITH AVOCADO AND POMEGRANATE SALSA

Steps:

• Prepare the Chicken.
• Pound each chicken breast between pieces of plastic wrap until about 3/8 inch thick. In a shallow bowl, stir the lemon juice, 2 Tbs. of the olive oil, the pomegranate molasses, 3/4 teaspoons salt, and 1/4 teaspoons pepper. Add the chicken, turn to coat well, cover, and refrigerate for at least 20 minutes and up to 1 hour.
• Make the Salsa.
• Finely grate the zest from the lemon and then squeeze 1 Tbs. juice. Pick the seeds out of the pomegranate, discarding any pith, and put them in a bowl. Add the lemon zest and juice, scallions, avocado, olive oil, parsley, jalapeño, pomegranate molasses, and 1/2 teaspoons salt. Fold gently with a rubber spatula. Season to taste with more salt.
• Cook the Chicken.
• Heat 1/2 Tbs. of the olive oil in 12-inch skillet over medium heat. Add 2 of the chicken breasts and cook until lightly browned, about 3 minutes. Flip and cook until lightly browned on the other side and cooked through, about 3 minutes more. Transfer the chicken to a plate and cover to keep warm. Repeat with the remaining 1/2 Tbs. oil and 2 chicken breasts. Serve the chicken with the salsa spooned over the top.

SALMON WITH POMEGRANATE-AVOCADO SALSA

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.