Salmon With Orange Salsa and Pomegranate Glaze

5 steps · 30 min total

1. 01

   Make the Salsa

   In a medium bowl, combine the avocado, bell pepper, cucumber, tomato, onion, cilantro, lime juice, serrano pepper, 1 teaspoon kosher salt, and cumin seeds for the salsa. Stir everything together, then place it in the fridge to meld while you prepare the rest of the meal.
2. 02

   Start Polenta and Glaze

   Prepare the polenta according to the package directions. Just after stirring in the ground corn meal, add the fennel, queso fresco, and 2 tablespoons kosher salt. Continue to cook according to the package directions, stirring in the cilantro just before serving.

   As the polenta cooks, mix the pomegranate juice, port wine, and juice of 1 navel orange for the glaze in a shallow saucepan.

3. 03

   Thicken the Glaze

   Heat the glaze mixture over a medium low flame, stirring occasionally, until it thickens slightly. This should take approximately 10-15 minutes.

   While the glaze and polenta finish cooking, season the salmon on both sides with kosher salt and pepper.

4. 04

   Cook the Salmon

   Drizzle a bit of olive oil into a grill pan and heat it until it's quite hot. Add the salmon fillets and cook on both sides to your desired doneness, about 4-6 minutes per side.
5. 05

   Assemble and Serve

   Spoon the hot polenta onto plates, then top with a salmon fillet. Finish each serving with a spoonful of the orange salsa and a drizzle of the pomegranate glaze.