July 1, 2004
RH Staff
Yield: 4 servings.
2 tsp. ground coriander
2 tsp. sugar
as needed, salt
1 pomegranate, seeded
1/2 cup thinly sliced green onion
3 Tbsp. fresh lime juice
2 tsp. finely chopped jalapeño pepper, or to taste
1 large garlic clove, chopped finely
2 avocados, preferably Hass, cut in 1/2” dice
1 head heart of romaine, about 7 oz.
4 center-cut salmon fillets all the same thickness, 6-7 oz. each
1 lime, cut in eighths for garnish
Mix coriander, sugar and 1 tsp. salt. Reserve.
Up to 4 hours before serving, mix pomegranate seeds, onion, lime juice, jalapeÒo 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 and then dry them thoroughly. Reserve 4 of the most attractive ones for garnish. Slice remaining leaves crosswise in thin shreds; reserve.
To prepare the salmon, rub a generous tsp. of reserved seasoning mixture over each piece. Arrange salmon on a baking sheet, skin-side down. Roast at 500°F about 11 minutes for medium rare (salmon should be spongy when pressed with a finger at its thickest part), or 13 minutes for mediumwel (salmon should be just firm when pressed with a finger at its thickest part).
While the salmon cooks, mound 1/4 of the shredded romaine on each of 4 serving plates. Top with 1/2 cup salsa. When salmon is done, let it cool slightly; it should be warm but not hot. Put a piece of salmon on each plate; garnish each with reserved romaine leaf and 2 lime wedges.
Photo Credit: Pomegranate Council
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