Categories: fish, main course, salmon, steaks

Ingredients

• 2 teaspoons ground coriander
• 2 teaspoons sugar
• 1 teaspoon salt, or to taste
• Seeds of one pomegranate (see Note)
• 1/2 cup thinly sliced green onion
• 3 tablespoons fresh lime juice
• 2 teaspoons finely chopped jalapeno pepper, or to taste
• 1 large garlic clove, chopped finely
• 2 avocados, cut in 1/2 -inch dice
• 1 head heart of romaine, about 7 ounces
• 4 center-cut salmon fillets, the same thickness, 6-7 ounces each
• 1 lime, cut in eighths, for garnish

Directions

1. Mix coriander, sugar and salt; reserve.

2. Up to four hours before serving, mix pomegranate seeds, onion, lime juice, jalapeno pepper and garlic; gently fold in avocado. If holding for more than 30 minutes, cover the salsa with plastic wrap and store in the refrigerator. Remove about 30 minutes before serving.
3. To prepare the salmon, rub a generous amount of the reserved seasoning mixture over each piece. Arrange salmon on a baking sheet, skin side down. Roast at 500 degrees about 11 minutes for medium-rare. (Salmon should be just firm when pressed with a finger at its thickest part.)
4. 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 a reserved romaine leaf and two lime wedges.
5. Note: To seed pomegranate, cut in half crosswise. Around the cut edge of each half, make 4 equally spaced vertical cuts, 3/4 to 1 inch long and deep. Hold 1 half, seeds down, over a deep bowl and pull the fruit open but not apart, using equal pressure from both hands. Holding the pomegranate half, seeds down, in the palm of 1 hand, whack the top of the fruit with the back of a large spoon several times; the seeds will fall out.

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