Salmon With Pomegranate Avocado Salsa Food

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.

GRILLED SALMON WITH AVOCADO SALSA

Steps:

• In a small bowl, combine the tomato, avocado, onion, cilantro, oil, garlic and 2 tablespoons vinaigrette. Chill until serving., Moisten a paper towel with cooking oil; using long-handled tongs, lightly coat the grill rack. Sprinkle salmon with salt and pepper. Place salmon skin side down on grill rack. Grill, covered, over medium heat for 7-9 minutes or until the salmon flakes easily with a fork. Brush with remaining vinaigrette. Serve with salsa.

GRILLED SALMON WITH AVOCADO SALSA RECIPE BY TASTY

Steps:

• In a large bowl, mix oil, salt, pepper, and paprika. Coat the salmon fillets with the marinade and refrigerate for 30 minutes.
• Grill the salmon on an 11 inch (28 cm) griddle pan on high heat for two minutes on each side.
• In a separate bowl, lightly toss avocados, ¼ red onion, the juice from one lime, 1 tablespoon olive oil, and salt to taste.
• Spoon avocado salsa on top of the cooked salmon. Top with finely cut cilantro.
• Enjoy!

PAN-SEARED SALMON WITH CREAMY AVOCADO SAUCE

Steps:

• Combine 1/4 cup olive oil, cream, avocado, garlic, lemon juice, salt, and pepper in an electric blender. Blend until smooth and creamy. Set aside.
• Season salmon fillets with salt and pepper on both sides. Coat the bottom of a skillet with olive oil and heat over medium-high heat. Add salmon once oil is hot and sear, 5 to 6 minutes. Flip and sear for 5 to 6 minutes more.
• Transfer salmon to a plate and top with creamy avocado sauce. Sprinkle with basil and serve immediately with a lemon wedge.

SALMON WITH POMEGRANATE AND ORANGE SALSA

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.