Roasted Salmon with Pomegranate-Avocado Salsa

Menu Part: 
Entree
Cuisine Type: 
American
Serves: 
4

The salsa, which can be assembled hours ahead, gleams with pomegranate arils. Their sweet-tart flavor and lively texture punctuate the richness and vibrancy of the salmon and the avocado.

Ingredients

2 tsp. ground coriander
2 tsp. sugar
Salt, as needed
1 pomegranate, seeded
1⁄2 cup thinly sliced green onion
3 tbsp. fresh lime juice
2 tsp. finely chopped jalapeño pepper, or to taste
1 large garlic clove, finely chopped
2 avocados, preferably Haas, cut in 1⁄2-in. dice
1 head hearts of romaine, about 7 oz.
4 center-cut salmon fillets of the same thickness (6-7 oz. each)
1 lime, cut in eighths, for garnish

Steps

1. Mix coriander, sugar, and 1 tsp. salt; reserve.

2. Up to 4 hr. before serving, mix pomegranate seeds, onion, lime juice, jalapeño, and garlic; gently fold in avocado. If holding more than 30 min., put plastic wrap against the surface of this salsa; cover tightly and store in the refrigerator. Remove about 30 min. before serving.

3. Separate the romaine leaves; wash, then dry thoroughly. Reserve 4 of the most attractive for garnish. Slice the remaining leaves crosswise into thin shreds; reserve.

4. To prepare the salmon, rub a generous tsp. of the reserved seasoning mixture over each piece. Arrange the salmon on a baking sheet, skin-side down. Roast at 500°F about 11 min. for medium-rare (salmon should be spongy when pressed with a finger at its thickest part) and 13 min. for medium-well (salmon should be just firm when pressed with a finger at its thickest part).

5. While the salmon cooks, mound 1⁄4 of the shredded romaine on each of 4 serving plates. Top with 1⁄2 cup pomegranate salsa. When salmon is done, let cool slightly; it should be warm, but not hot.

6. For service, place a piece of salmon on each plate; garnish with a reserved romaine leaf and 2 lime wedges.

More From FoodService Director

Managing Your Business
change ahead sign large

The reality is that some people don’t like change. But as long as you partner with employees, there shouldn’t be major staff fallout.

It can be tricky to find the balance between listening to your team’s point of view on the changes and avoiding giving your power away. You may accept many or few recommendations, but you need to be able to explain your decisions. Regular department meetings to complete that circle of communication take more time, but it’s more efficient than doing damage control after the fact.

I’ve seen folks refuse to do a job based on their new job...

Ideas and Innovation
fsd marketing ideas

[ View the story "Marketing and operations ideas worth stealing" on Storify ]
Industry News & Opinion

Some Washington, D.C., foodservice operators may soon be required to provide staff with paid leave, as the city council on Tuesday passed one of the most extensive paid leave plans in the nation.

Barring a veto by Mayor Muriel Bowser, the measure mandates that all private sector employers in the district offer workers eight weeks of parental time off and six weeks to care for a sick relative.

While operators will not directly compensate workers—who will be paid 90% of their wages through a government-run insurance program—they will be hit with a 0.62% increase to employer...

Industry News & Opinion

Dallas Independent School District will serve breakfast and lunch over winter break for the first time this year, Dallas News reports.

Any child under 18 will be able to participate in the meal program, which will be offered in 12 cafeterias.

The Texas district will be partially reimbursed for the meals, receiving $3.39 per lunch served and 86 cents per breakfast. The remaining costs, which include paying cafeteria staff and supervisors, will be picked up by the district.

Read the full story via dallasnews.com .

FSD Resources