Mexican · lunch

Salmon With Orange Salsa and Pomegranate Glaze

Name: Salmon With Orange Salsa and Pomegranate Glaze
Cook time: 30 min
Total time: 30 min
Yield: 6 servings
Cuisine: Mexican
Ingredients: 2 teaspoons agave nectar; 1 large avocado, chopped; Black pepper; 1 cup ground yellow corn meal; 3/4 teaspoon cumin seeds; 2 cups fennel bulb, chopped; 1/3 cup fresh cilantro, chopped; 4 cloves garlic, minced; 1 cup pomegrante juice; Juice and zest of 2 limes; Juice of 1 large navel orange; 1 teaspoon kosher salt; 2 tablespoons kosher salt; Kosher salt; 1 large navel orange, chopped; Olive oil; 1 persian cucumber, chopped; 2/3 cup port wine; 4 ounces queso fresco, crumbled; 1 medium red onion, chopped; 2 pounds salmon, cut into fillets; 1 serrano pepper, minced; 2 vine tomatoes, deseeded and chopped

“Need a gluten free and pescatarian main course? Salmon With Orange Salsan and Pomegranate Glaze could be a great recipe to try. One serving contains 678 calories, 38g of protein, and 35g of fat. This recipe serves 6 and costs $5.44 per serving. 1 person were glad they tried this recipe. A mixture of salmon, kosher salt, serrano pepper, and a handful of other ingredients are all it takes to make this recipe so flavorful. This recipe is typical of Mexican cuisine. From preparation to the plate, this recipe takes roughly 30 minutes. It is brought to you by Foodista. Taking all factors into account, this recipe earns a spoonacular score of 79%, which is solid. If you like this recipe, take a look at these similar recipes: Salmon With Pomegranate and Orange Salsa, Pomegranate Orange Salsa, and Pomegranate-Orange Salsa.”

total: 30 min
effort: Easy
serves: 6
ratings: New

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Ingredients

Serves 6

Agave nectar2 tsp
Avocadolarge, chopped1 large
Bell pepper6 servings
Ground corn meal1 cup
Cumin seeds¾ tsp
Fennel bulbchopped2 cups
Cilantrochopped⅓ cup
Garlicminced4 cloves
Pomegrante juice1 cup
Juice of lime2
Juice of orangejuice, large1
Kosher salt1 tsp
Kosher salt2 tbsp
Kosher salt6 servings
Navel orangelarge, chopped1 large
Olive oil6 servings
Persian cucumberchopped1
Port wine⅔ cup
Queso frescocrumbled4 oz
Onionmedium, chopped1 medium
Salmoncut into fillets2 lb
Serrano pepperminced1
Vine tomatoesdeseeded and chopped2

The cook hasn’t declared allergens for this recipe. Check every ingredient against your household’s needs.

Nutrition

Not enough data

Too many ingredients are not matched to our nutrition table to give a fair estimate.

How we estimate: we add up the ingredients using the Kenya Food Composition Tables (2018) and USDA FoodData Central, then divide by the servings. It’s an estimate, not a measurement, and not medical advice.

Method preview

5 steps · 30 min

1
Mix all of the ingredients for the salsa (everything between avocado and the cumin seeds), in a medium bowl.
2
Place in the fridge to meld.Prepare the polenta according to the package directions. Just after stirring the cornmeal to the water, drop in the fennel, queso fresco and salt. Cook according to the package directions. Stir in the cilantro just before serving.As polenta cooks, mix all of the ingredients for the glaze in a shallow sauce pan (pomegranate juice, port wine, and juice of 1 navel orange).
3
Heat over a medium low flame until it thickens slightly, approximately 10-15 minutes. Stir occasionally.As the polenta and glaze finish up, season the salmon on both sides with salt and pepper.

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