Ingredients:
2 teaspoons ground coriander
2 teaspoons granulated sugar
1 teaspoon salt
pomegranate seeds, from one pomegranate
3 tablespoons lime juice
2 teaspoons minced seeded jalapenos
1/2 cup thinly sliced green onions
2 garlic cloves, minced
2 avocados, diced
4 (6 ounce) centre-cut salmon fillets ( about 6oz/170g each)
1 head romaine lettuce, heart torn small
Directions:
In small bowl combine coriander, salt, sugar.
Up to 24 hours before serving, combine pomegranate seeds, onion, lime, jalapeno, garlic.
Up to 4 hours before serving, gently fold in avocado. If holding more than 30 minutes, cover surface of the salsa with plastic wrap and refrigerate (prevents discolouration of avocado).
Rub coriander mixture onto tops of salmon, I only used 2/3 of the rub.
Arrange on baking sheet skin side down. Bake in preheated 500F oven for approximately 11 minutes for medium-rare. Cook time is personal preference.
While salmon is cooling, arrange 1/4 of lettuce on each plate.
Off to the side but still touching lettuce, place 1/4 of the salsa.
Slide a knife under each piece of salmon and remove skin.
Now plate the salmon in an eye-pleasing manner.
Ring the dinner bell, listen to the ohs and ahs as your guests admire the beauty and savour the dish you created.
Servings: 4
Time preparation: 20 min.
Time total: 31 min.