Roasted Salmon
With Pomegranate-Avocado Salsa
Makes 4 servings. To peel and seed pomegranates, fill large bowl with water. Cut pomegranate in half vertically. Hold fruit under water and break it apart, separating seeds from skin and white pith. Seeds will sink and pith will float to surface. Transfer seeds to colander. Rinse and drain, removing any bits of skin and pith. From the Pomegranate Council.
2 tsp. ground coriander
2 tsp. sugar
1 tsp. salt
1 pomegranate
1/2 cup green onions
3 Tbsp. fresh lime juice
2 tsp. jalapeno pepper
1 clove garlic
2 Hass avocados
1 head heart of romaine
4 center-cut salmon filets
1 lime
In bowl, mix coriander, sugar and salt; reserve. Up to 4 hours before serving, mix pomegranate seeds, onion, lime juice, finely chopped jalapeno and finely chopped garlic; gently fold in avocado, cut into 1/2-inch dice. If holding more than 30 minutes, put plastic wrap against surface of salsa, then tightly cover; store in refrigerator. Remove about 30 minutes before serving. Separate romaine leaves; wash and dry thoroughly. Reserve most attractive for garnish, 1 leaf per serving. Slice remaining leaves crosswise in thin shreds; reserve. To prepare salmon, rub generous 1 teaspoon of reserved seasoning mixture over each piece. Arrange salmon (about 6 ounces each) on baking sheet, skin-side down. Roast at 500 degrees for about 11 minutes for medium rare (salmon should be spongy when pressed with finger at its thickest part) or 13 minutes for medium-well (salmon should be just firm when pressed with finger at its thickest part). While salmon cooks, mound equal portion of romaine on each serving plate. Top with salsa. When salmon is done, let it cool slightly; it should be warm but not hot. Put piece of salmon on each plate; garnish each with reserved romaine leaf and 2 lime wedges.
Nutritional analysis (per serving): 716 calories, 32.6 grams fat, 40 percent calories from fat, 165 mg. cholesterol, 69.6 grams protein, 41.2 grams carbohydrates, 10.9 grams fiber, 22.1 grams sugar, 845 mg. sodium
www.news-journalonline.com/NewsJournalOnline/Lifestyle/Food
With Pomegranate-Avocado Salsa
Makes 4 servings. To peel and seed pomegranates, fill large bowl with water. Cut pomegranate in half vertically. Hold fruit under water and break it apart, separating seeds from skin and white pith. Seeds will sink and pith will float to surface. Transfer seeds to colander. Rinse and drain, removing any bits of skin and pith. From the Pomegranate Council.
2 tsp. ground coriander
2 tsp. sugar
1 tsp. salt
1 pomegranate
1/2 cup green onions
3 Tbsp. fresh lime juice
2 tsp. jalapeno pepper
1 clove garlic
2 Hass avocados
1 head heart of romaine
4 center-cut salmon filets
1 lime
In bowl, mix coriander, sugar and salt; reserve. Up to 4 hours before serving, mix pomegranate seeds, onion, lime juice, finely chopped jalapeno and finely chopped garlic; gently fold in avocado, cut into 1/2-inch dice. If holding more than 30 minutes, put plastic wrap against surface of salsa, then tightly cover; store in refrigerator. Remove about 30 minutes before serving. Separate romaine leaves; wash and dry thoroughly. Reserve most attractive for garnish, 1 leaf per serving. Slice remaining leaves crosswise in thin shreds; reserve. To prepare salmon, rub generous 1 teaspoon of reserved seasoning mixture over each piece. Arrange salmon (about 6 ounces each) on baking sheet, skin-side down. Roast at 500 degrees for about 11 minutes for medium rare (salmon should be spongy when pressed with finger at its thickest part) or 13 minutes for medium-well (salmon should be just firm when pressed with finger at its thickest part). While salmon cooks, mound equal portion of romaine on each serving plate. Top with salsa. When salmon is done, let it cool slightly; it should be warm but not hot. Put piece of salmon on each plate; garnish each with reserved romaine leaf and 2 lime wedges.
Nutritional analysis (per serving): 716 calories, 32.6 grams fat, 40 percent calories from fat, 165 mg. cholesterol, 69.6 grams protein, 41.2 grams carbohydrates, 10.9 grams fiber, 22.1 grams sugar, 845 mg. sodium
www.news-journalonline.com/NewsJournalOnline/Lifestyle/Food
jagger - am Mittwoch, 15. September 2004, 14:14 - Rubrik: Granatapfel Rezepte
