Salmon with Orange and Pomegranate Salsa
by Editorial Staff
Summary
| Prep Time | 20 mins |
| Cook Time | 10 mins |
| Total Time | 40 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 2) |
Ingredients
- 2 salmon fillet (s) approx. 150 g each, with skin
- some oil for frying
- 8 tablespoon orange juice
- 2 teaspoons agave syrup
- 0.25 teaspoon ¼ ginger, peeled, grated
- 2 orange (s)
- 2 tablespoon pomegranate seeds
- Chilli pepper (s), without seeds, very finely diced
- 0.25 ¼ onion (s), red, finely diced
- salt and pepper
- 1 teaspoon lime juice
- 1 tablespoon extra virgin olive oil
- 0.5 tablespoon ½ coriander leaves
Print Recipe
Pin Recipe Instructions
- In a small saucepan, reduce the orange and agave syrup by half and add the ginger.
- Peel the orange so that the white skin is completely removed. Then cut out the individual fillets from the dividers and collect the juice. Squeeze the remaining juice from the skins, mix with lime juice, salt and pepper and fold in the oil.
- Mix the dressing with the orange fillets, pomegranate seeds, onions and chilli cubes, marinate for about 10 minutes and season to taste.
- In the meantime, rinse the salmon fillets, pat them dry and fry them in the heated oil on the skin side for about 4 minutes until they are crispy brown. Then turn and finish cooking in 1 - 2 minutes. The cooking time depends on the thickness of the fillets. Season with salt and pepper and brush with the thickened orange juice.
- Serve the salmon with the salsa sprinkled with coriander leaves.
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