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Salmon with pomegranate and orange salsa
4.9 from 60 votes

Salmon with pomegranate and orange salsa

Salmon with pomegranate and orange salsa features marinated pan-seared salmon topped with a fresh salsa of pomegranate seeds, segmented oranges, and diced chili peppers for a bright, slightly spicy complement. The marinade with garlic, cayenne, and fennel adds depth to the salmon’s flavor and the citrus salsa offers a balance of sweet, tangy, and mildly hot notes with crisp texture contrast.

Prep Time
20 mins
Cook Time
10 mins
Additional Time
1 hr
Total Time
30 mins
Servings: 4
Course: Main Course
Cuisine: South American, American, International

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

    Cup of Yum
  1. Mix the crushed garlic, cayenne pepper, fennel, lime juice, white wine, olive oil, salt and pepper together to prepare a marinade for the fish.
  2. Let the fish marinate for 1 to 2 hrs.
  3. 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.
  4. Mix the salsa well and let it rest refrigerated until ready to use.
  5. 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.
  6. Serve immediately with the pomegranate salsa on top or on the side.