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Home » All » By Ingredient » Fish » Salmon with pomegranate and orange salsa

Salmon with pomegranate and orange salsa

By Layla Pujol 25 Comments

Easy recipe for pan seared salmon served with a spicy salsa of pomegranate, orange, onion, cilantro, hot pepper, lime juice, orange juice, cumin seeds, olive oil, salt and pepper.

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Seared salmon with pomegranate salsa

En Español

If you love salmon, or fish, and are looking for different ways to prepare it, or different toppings to serve it with, this pan seared salmon with pomegranate and orange salsa is a great option. The salsa is is made with a mix of pomegranate, orange, onion, cilantro, hot pepper, lime juice, orange juice, cumin seeds, olive oil, salt and pepper. I love pomegranates and am so happy to see how popular they are becoming in the US.

Recipe for salmon with pomegranate salsa
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Though, I have to say that I do find it somewhat funny that the other day when I bought a pomegranate at the local grocery store, there was actually an instruction booklet on how to correctly open a pomegranate- which makes me think also that there are some very good marketing people behind the popularity of the fruit.

Pomegranate salsa recipe

So, this pomegranate user manual states that the correct way to open the fruit is to make a slice on the top, then quarter it, and remove the seeds -correct names for the seeds is arils – over a bowl of water. While I do slice the top off, I prefer to make a small cut to break it in half and then another small cut on each section, then I use my hands to break it into quarters -doing it over a bowl of water does help a with the mess part though -, I just find the seeds so beautiful and hate cutting them up, I feel like I’m butchering them.

Seared salmon

When I was growing up we had pomegranate trees on our farm, my brothers and I loved them and used to fight over them. I remember keeping an eye on the ones that were ripening and waiting for just the right time to pick them before anyone else. After I picked a ripe pomegranate, I would find a quiet place to sit, usually perched up on a branch in a tree – another hobby as a kid was to find good trees to climb – and then eat every single pomegranate seed. There is something special about eating those beautiful sparkling red seeds, it is a double pleasure: both for my eyes and my taste buds; as a little girl it felt like I was eating edible rubies.

Salmon with pomegranate orange salsa

 My family likes fish (a lot) so we eat it at least once or twice a week. Salmon is a favorite for my kids and to keep it from getting boring I like to add a little bit of variation and serve it with different salsas. Since my kids also love pomegranates and oranges I decided to make a slightly spicy salsa with these ingredients to go along with the fish. The combination of salmon with pomegranate and orange salsa might sound a little bit unusual, but trust me, it works!

Salmon with pomegranate and orange salsa recipe

This time I pan seared the salmon fillets, but you can also grill them if you prefer. The pomegranate salsa will go very well with any type of fish, but it is also a great addition to grilled chicken or grilled lamb dishes. I served the salmon with quinoa (mixed with tomatillo and cilantro sauce)  and fried ripe plantains.

Salmon with orange pomegranate salsa

Salmon with pomegranate and orange salsa

Easy recipe for pan seared salmon topped with a spicy salsa of pomegranate, orange, onion, cilantro, hot pepper, lime juice, orange juice, cumin seeds, olive oil, salt and pepper.
4.75 from 20 votes
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Course: Fish, Main dish
Cuisine: American, International, Latin fusion, Pacific Northwest
Keyword: Pan seared salmon, Pomegranate salsa, Salmon with pomegranate and orange salsa
Prep Time: 20 minutes
Cook Time: 10 minutes
Marinating time: 1 hour
Total Time: 30 minutes
Servings: 4

Ingredients

For the pan seared salmon:

  • 1 to 1 ½ lbs salmon cut into 4 fillets – can also use halibut, tilapia, cod, red snapper, etc
  • 2 garlic cloves crushed
  • 1 tsp ground cayenne pepper
  • 1 tsp ground fennel
  • 2 tbs lime juice
  • 1/3 cup white wine
  • 2 tbs olive oil
  • 1 tsp salt
  • 1 tsp ground pepper
  • 2 -3 tbs butter or oil

For the pomegranate salsa

  • 1 cup pomegranate seeds or arils from ½ large pomegranate
  • 3 oranges peeled and cut into supreme style segments (all the skin/pith/membranes/seeds removed), plus any remaining juice
  • Juice from 1 lime
  • ½ onion finely diced
  • 2 tbs finely chopped cilantro
  • 1-2 serrano peppers seeded and membranes removed, finely diced – replace with jalapeños for a milder version
  • 1 tsp cumin seeds
  • 2 tbs olive oil
  • Salt and pepper

Side dishes:

  • Quinoa with tomatillo and cilantro sauce
  • Fried ripe plantains or fried green plantains

Instructions

  • 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 hrs.
  • Meanwhile to prepare the pomegranate salsa, combine the pomegranate arils, orange segments, 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.
Pomegranates for salsa

Step by step preparation photos for fish or salmon with pomegranate and orange salsa

Ripe pomegranate
Ripe pomegranates for salsa
Cutting the oranges into supreme segments
Orange supreme segments
Pomegranate salsa ingredients
Making pomegranate and orange salsa
Pomegranate and orange salsa recipe
Marinate the salmon filets
Pan sear the salmon filets in butter
Pan seared salmon recipe
Pan seared salmon with pomegranate and orange salsa
Salmon with pomegranate and orange salsa

Other fish recipes you might enjoy:

Grilled salmon with avocado salsa

Grilled salmon with corn salsa

Grilled fish with seafood sauce

Grilled tuna skewers with salsa verde

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Filed Under: Fish, Fruits, Grilling, Main dishes, Meatless, Pacific Northwest, Pomegranate, Recipes for Lent, Salmon, Seafood, US/American

Previous Post: « Quinoa with tomatillo and cilantro sauce
Next Post: How to cook dried hominy corn or mote – from scratch »

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Comments

  1. jt says

    February 15, 2010 at 6:52 pm

    great recipe. incredible colors and flavor contrasts. i just made it for my girlfriend for valentine’s day, and it knocked her socks off.

    Reply
  2. hERE bE dRAGONS says

    September 29, 2009 at 3:24 pm

    Gorgeous. I’m salavating.

    Reply
  3. Carolina says

    June 29, 2009 at 11:04 pm

    No puedo explicar lo maravilloso que este site, la fotografia es maravillosa me deleito de los platos solo viendolas, las recetas son muy detalladas, con plalabras simples.
    Seria muy bueno que se pudiera hacer un libro y venderlo.
    Estoy buscando una receta de alfajores, me la podrian poner.

    Muchas gracias

    Reply
  4. Sherri says

    April 6, 2009 at 10:43 am

    I tried this dish and it came out fantastic. I was not able to use the pomegranate arils because they were not in season, but I substituted pomegranate juice instead. It was still very delicious. My husband fell in love with this dish and talks about it all the time. He is torn between the Pescado Encocado which I also made, and this one.
    Thanks for the great recipes

    Reply
  5. yan says

    April 3, 2009 at 6:56 pm

    HI Laylita,

    This recipe is great. I don’t have pomegranate at home, so I substitute it with mango, and it come out great, the salmon taste so good.

    Reply
  6. Leeh says

    February 12, 2009 at 5:04 pm

    Hi Laylita,

    I saw your recipe post on some of my friends at facebook. I love to cook as well but have not tried south american or other recipe from Ecuador, or any authentic spanish and mexican dishes. I love different recipes from every culture. Your recipes are refreshing and looks delicious just by looking at the pictures. I can’t wait to try this dish with the pomegranate. My husband and I love this fruit and since he’s middle eastern he’d love this dish. Thanks for sharing. Keep them coming.

    Leeh

    Reply
  7. Anita says

    February 10, 2009 at 9:36 am

    This looks like a good one for Valentine’s Day dinner!

    Reply
  8. Judy says

    February 5, 2009 at 10:38 am

    What a great recipe! I am always looking for new recipes for salmon and I definitely want to make this.

    Reply
  9. yasmeen says

    February 4, 2009 at 7:59 pm

    Salsa looks so pretty and nutritious perhaps you could send it to Judy’s POMWonderful Contest

    Reply
  10. Y says

    January 21, 2009 at 3:43 pm

    That salsa looks so lovely, I could eat it on it’s own!

    Reply
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