Salmon with pomegranate and orange salsa
User Reviews
4.9
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Prep Time
20 mins
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Cook Time
10 mins
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Additional Time
1 hr
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Total Time
30 mins
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Servings
4
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Course
Main Course
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Cuisine
South American, American, International
Salmon with pomegranate and orange salsa
Description
This recipe begins by marinating salmon fillets in a mixture of crushed garlic, ground cayenne pepper and fennel, lime juice, white wine, olive oil, and seasoning to infuse the fish with layered, aromatic flavors. After 1 to 2 hours, the salmon is pan-seared in butter or oil to a golden brown on each side, preserving moisture inside.
The accompanying salsa combines juicy pomegranate arils, peeled orange segments prepared in the supreme style, lime juice, finely diced onion, cilantro, and Serrano peppers for heat. Toasted cumin seeds and olive oil complete the salsa’s flavor profile, providing a fresh, vibrant topping that contrasts the rich salmon.
This dish pairs well with sides such as quinoa coated in the tomatillo-cilantro sauce and fried plantains, offering a mix of sweet, tangy, and spicy elements. Serving the salsa alongside or on top of the salmon lets you control its distribution and balance.
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 crushed, cloves
- 1 tsp ground cayenne pepper
- 1 tsp fennel ground
- 2 tbs lime juice
- 1/3 cup white wine
- 2 tbs olive oil
- 1 tsp salt
- 1 tsp black pepper ground
- 2 -3 tbs butter or oil
For the pomegranate salsa
- 1 cup pomegranate arils from ½ large pomegranate, or seeds
- 3 orange peeled and cut into supreme style segments (all the skin/pith/membranes/seeds removed), plus any remaining juice
- lime juice from 1
- ½ onion finely diced
- 2 tbs cilantro finely chopped
- 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
- black pepper
Side dishes:
- quinoa with sauce
- tomatillo
- cilantro
- plantains fried; ripe or green
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.
User Reviews
Overall Rating
4.9
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