Ingrédients pour Salmon With Pomegranate And Orange Salsa
- Salmon
- Garlic Cloves
- Ground Cayenne Pepper
- Ground Fennel
- 2 tablespoons lime juice
- 1/4 cup dry white wine
- 2 tablespoons olive oil (for marinade), 1 tablespoon (for salsa)
- 1 teaspoon salt (marinade), 1/2 teaspoon salt (salsa)
- Ground Pepper
- 1 tablespoon butter or olive oil (for cooking salmon)
- Pomegranate Seeds
- Oranges
- Lime, Juice Of
- Onion
- 1/4 cup chopped cilantro
- 1-2 serrano peppers, finely minced (adjust to taste)
- Cumin Seed
- 1/2 teaspoon black pepper (marinade), 1/4 teaspoon black pepper (salsa)
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Comment préparer Salmon With Pomegranate And Orange Salsa
- In a bowl, whisk together 2 cloves crushed garlic, 1/4 teaspoon cayenne pepper, 1 teaspoon fennel seeds, 2 tablespoons lime juice, 1/4 cup dry white wine, 2 tablespoons olive oil, 1 teaspoon salt, and 1/2 teaspoon black pepper.
- Place salmon fillets (about 1.5 lbs) in a shallow dish and pour marinade over them. Marinate for 1-2 hours in the refrigerator.
- While the salmon marinates, prepare the salsa: Combine 1 cup pomegranate arils, 1 orange (supremed, about 1 cup segments), 1 tablespoon orange juice, 1 tablespoon lime juice, 1/4 cup finely diced red onion, 1/4 cup chopped cilantro, 1-2 serrano peppers (finely minced, adjust to taste), 1/2 teaspoon cumin seeds, 1 tablespoon olive oil, 1/2 teaspoon salt, and 1/4 teaspoon black pepper in a medium bowl.
- Stir the salsa well and refrigerate until ready to serve.
- Heat 1 tablespoon butter or olive oil in a large skillet over medium-high heat. Add the marinated salmon fillets and cook for 3-5 minutes per side, or until cooked through and flaky. Cooking time will depend on the thickness of the fillets.
- Serve the salmon immediately, topped or accompanied by the refreshing pomegranate and orange salsa.
Nutrition Information (Approximate per serving)
Sodium
30 g
Sugar
65g
Fat
32g
Carbs
8g
