Salmon with pomegranate and orange salsa

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