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.
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 20minutes
Cook Time 10minutes
Marinating time 1hour
Total Time 30minutes
For the pan seared salmon:
1 to 1 ½lbssalmoncut into 4 fillets – can also use halibut, tilapia, cod, red snapper, etc
1tspground cayenne pepper
2 -3tbsbutter or oil
For the pomegranate salsa
1cuppomegranate seeds or arilsfrom ½ large pomegranate
3orangespeeled and cut into supreme style segments (all the skin/pith/membranes/seeds removed), plus any remaining juice
Juice from 1 lime
2tbsfinely chopped cilantro
1-2serrano peppersseeded and membranes removed, finely diced – replace with jalapeños for a milder version
Salt and pepper
Quinoa with tomatillo and cilantro sauce
Fried ripe plantains or fried green plantains
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.