• 2 tsp. ground coriander
• 2 tsp. sugar
• 1 tsp. salt
• 1 pomegranate, seeded
• 1/2 cup thinly sliced green onions
• 3 Tbs. fresh lime juice
• 2 tsp. finely chopped jalapeño pepper, or to taste
• 1 clove garlic, chopped finely
• 2 Haas avocados, cut into 1/2 inch dice
• 1 head heart of Romaine, about 7 ounces each
• 4 center-cut salmon fillets, about 6 ounces each
• 1 lime, each cut in eights for garnish

Mix coriander, sugar, and salt; reserve. Up to 4 hours before serving, mix pomegranate seeds, onion, lime juice, jalapeño, and garlic; gently fold in avocado. If holding more than 30 minutes, put plastic wrap against the surface of the salsa, then tightly cover; store in the refrigerator. Remove about 30 minutes before serving.

Separate the romaine leaves; wash, them dry thoroughly. Reserve the most attractive for garnish, one leaf per serving. Slice the remaining leaves crosswise in thin shreds; reserve.

To prepare the salmon, rub a generous 1 tsp. of the reserved seasoning mixture over each piece. Arrange the salmon on a baking sheet, skin-side down. Roast at 500°F for about 11 minutes for medium rare (Salmon should be spongy when pressed with a finger at its thickest part.) or 13 minutes for medium-well (Salmon should be just firm when pressed with a finger at its thickest part..).

While the salmon cooks, mound an equal portion of the romaine on each serving plate. Top with salsa. When salmon is done, let it cool slightly; it should be warm but not hot. Put a piece of salmon on each plate; garnish each with a reserved romaine leaf and 2 lime wedges.

Courtesy: Pomegranate Council

Per serving: calories 716, fat 32.6g, 40% calories from fat, cholesterol 165mg, protein 69.6g, carbohydrates 41.2g, fiber 10.9g, sugar 22.1g, sodium 413mg, diet points 15.4.

Dietary Exchanges: Milk: 0.0, Vegetable: 0.8, Fruit: 2.4, Bread: 0.0, Lean meat: 0.0, Fat: 5.4, Sugar: 0.1, Very lean meat protein: 9.5

  view detailed nutritional information