Summary:

Need a gluten free and pescatarian main course? Salmon With Orange Salsan and Pomegranate Glaze could be a great recipe to try. One serving contains 678 calories, 38g of protein, and 35g of fat. This recipe serves 6 and costs $5.44 per serving. 1 person were glad they tried this recipe. A mixture of salmon, kosher salt, serrano pepper, and a handful of other ingredients are all it takes to make this recipe so flavorful. This recipe is typical of Mexican cuisine. From preparation to the plate, this recipe takes roughly 30 minutes. It is brought to you by Foodista. Taking all factors into account, this recipe earns a spoonacular score of 79%, which is solid. If you like this recipe, take a look at these similar recipes: Salmon With Pomegranate and Orange Salsa, Pomegranate Orange Salsa, and Pomegranate-Orange Salsa.

Dietary Info:

Ingredients:

• 2 teaspoons agave nectar - N/A
• 1 large avocado - N/A
• 6 servings bell pepper - N/A
• 1 cup ground corn meal - N/A
• 0.75 teaspoon cumin seeds - N/A
• 2 cups fennel bulb - N/A
• 0.33333334 cup cilantro - N/A
• 4 cloves garlic - N/A
• 1 cup pomegrante juice - N/A
• 2 juice of lime - N/A
• 1 juice of orange - N/A
• 1 teaspoon kosher salt - N/A
• 2 tablespoons kosher salt - N/A
• 6 servings kosher salt - N/A
• 1 large navel orange - N/A
• 6 servings olive oil - N/A
• 1 persian cucumber - N/A
• 0.6666667 cup port wine - N/A
• 4 ounces queso fresco - N/A
• 1 medium onion - N/A
• 2 pounds salmon - N/A
• 1 serrano pepper - N/A
• 2 vine tomatoes - N/A

Instructions:

1. Mix all of the ingredients for the salsa (everything between avocado and the cumin seeds),  in a medium bowl.
2. Place in the fridge to meld.Prepare the polenta according to the package directions.  Just after stirring the cornmeal to the water, drop in the fennel, queso fresco and salt.  Cook according to the package directions.  Stir in the cilantro just before serving.As polenta cooks, mix all of the ingredients for the glaze in a shallow sauce pan (pomegranate juice, port wine, and juice of 1 navel orange).
3. Heat over a medium low flame until it thickens slightly, approximately 10-15 minutes. Stir occasionally.As the polenta and glaze finish up, season the salmon on both sides with salt and pepper.
4. Drizzle a bit of olive oil into a grill pan.  When hot, add salmon.  Cook on both sides to desired taste, approximately 4-6 minutes per side.
5. Serve fish over hot polenta.  Top with a bit of salsa and drizzle with glaze.