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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.
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
4 (6 ounce) salmon fillets, skin-on
salt, to taste
Gefen Black Pepper, to taste
To make salsa, combine pomegranate seeds, chili pepper, cilantro, mint, lemon juice and sugar. Cover and chill.
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.
Serve over couscous. Top with chilled pomegranate salsa and garnish with fresh herbs.
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