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Recipe by Dorit Teichman

Roasted Salmon with Pomegranate Salsa

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Roasted Salmon with Pomegranate Salsa
Parve Parve
Easy Easy
4 Servings
Allergens

No Allergens specified

30 Minutes
Diets
- Pescatarian - Gluten Free

So much about plating is in the color. With this pomegranate salsa your dish will practically plate itself. Needless to say, the salmon is absolutely delicious as well. Go ahead, fish for compliments.

Ingredients

Main ingredients

  • 1/2 cup pomegranate seeds

  • 1 chili pepper, seeded and minced (jalapeño or chipotle)

  • 1 tablespoon fresh cilantro, minced

  • 2 teaspoons fresh mint, minced

  • 2 tablespoons fresh lemon juice

  • 1 teaspoon sugar

Directions

Prepare the Roasted Salmon with Pomegranate Salsa

1.

To make salsa, combine pomegranate seeds, chili pepper, cilantro, mint, lemon juice and sugar. Cover and chill.

2.

Preheat oven to 350 degrees Fahrenheit. Place salmon, skin-side down, onto baking sheet. Sprinkle with salt and pepper and brush with olive oil. Cook until center is opaque, about 25 minutes.

3.

Serve over couscous. Top with chilled pomegranate salsa and garnish with fresh herbs.

Recipe tags

Dorit Teichman fish pomegranates roasted salmon Rosh Hashana Rosh Hashana appetizers rosh hashanah Rosh Hashanna Rosh Hashannah salmon salsa
Roasted Salmon with Pomegranate Salsa

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