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Salmon With Orange Salsa and Pomegranate Glaze

 
One serving costs about $5.76 One serving costs about $5.76

$5.76 per serving

1 people like this recipe

1 likes

This recipe is ready in 30 minutes

Ready in 30 minutes

6 gluten-free,pescetarian,gluten free,pescatarian lunch,main course,main dish,dinner Mexican
spoonacular Score:79%

Spoonacular Score: 79%

 

Salmon With Orange Salsan and Pomegranate Glaze might be just the main course you are searching for. One serving contains 671 calories, 38g of protein, and 35g of fat. This recipe serves 6 and costs $5.41 per serving. If you have persian cucumber, kosher salt, cilantro, and a few other ingredients on hand, you can make it. To use up the cumin seeds you could follow this main course with the Indian Fried Banana Cakes (Mangalore Buns) as a dessert. 1 person has made this recipe and would make it again. This recipe is typical of Mexican cuisine. From preparation to the plate, this recipe takes roughly 30 minutes. All things considered, we decided this recipe deserves a spoonacular score of 75%. This score is good. Try Salmon With Pomegranate and Orange Salsa, Pomegranate Orange Salsa, and Pomegranate-Orange Salsa for similar recipes.

Salmon can be paired with Chardonnay, Pinot Noir, and Sauvignon Blanc. To decide on white or red, you should consider your seasoning and sauces. Chardonnay is a great friend to buttery, creamy dishes, while sauvignon blanc can complement herb or citrus-centric dishes. A light-bodied, low-tannin red such as the pinot noir goes great with broiled or grilled salmon. The District 7 Estate Chardonnay with a 5 out of 5 star rating seems like a good match. It costs about 18 dollars per bottle.

District 7 Estate Chardonnay

Our 2012 vintage has aromas of tropical fruit and butterscotch that lead into a lively blend of pear, pineapple and citrus flavors

» Get this wine on Amazon.com

Ingredients

Servings:
2 tsps
2 tsps agave nectar
agave nectar
1 large
1 large avocado
avocado
some
some black bell pepper
black bell pepper
1 cup
1 cup yellow corn meal
yellow corn meal
0.75 tsps
0.75 tsps cumin seeds
cumin seeds
2 cups
2 cups fennel bulb
fennel bulb
5.33 cups
5.33 cups fresh cilantro
fresh cilantro
0.44 cloves
0.44 cloves garlic
garlic
1 cup
1 cup juice
juice
2
2  lime (juice)
lime (juice)
1 null
1 null orange (juice)
orange (juice)
1 tsp
1 tsp kosher salt
kosher salt
2 Tbsps
2 Tbsps kosher salt
kosher salt
some
some kosher salt
kosher salt
1 large
1 large navel orange
navel orange
some
some olive oil
olive oil
1
1  persian cucumber
persian cucumber
0.67 cups
0.67 cups port wine
port wine
4 oz
4 oz queso fresco
queso fresco
1 medium
1 medium red onion
red onion
2 lb
2 lb salmon
salmon
1
1  serrano pepper
serrano pepper
2
2  vine ripened tomatoes
vine ripened tomatoes
2 tsps agave nectar
2 tsps
agave nectar
1 large avocado
1 large
avocado
some black bell pepper
some
black bell pepper
1 cup yellow corn meal
1 cup
yellow corn meal
0.75 tsps cumin seeds
0.75 tsps
cumin seeds
2 cups fennel bulb
2 cups
fennel bulb
5.33 cups fresh cilantro
5.33 cups
fresh cilantro
0.44 cloves garlic
0.44 cloves
garlic
1 cup juice
1 cup
juice
2  lime (juice)
2
lime (juice)
1 null orange (juice)
1 null
orange (juice)
1 tsp kosher salt
1 tsp
kosher salt
2 Tbsps kosher salt
2 Tbsps
kosher salt
some kosher salt
some
kosher salt
1 large navel orange
1 large
navel orange
some olive oil
some
olive oil
1  persian cucumber
1
persian cucumber
0.67 cups port wine
0.67 cups
port wine
4 oz queso fresco
4 oz
queso fresco
1 medium red onion
1 medium
red onion
2 lb salmon
2 lb
salmon
1  serrano pepper
1
serrano pepper
2  vine ripened tomatoes
2
vine ripened tomatoes

Equipment

grill pan
grill pan
sauce pan
sauce pan
bowl
bowl
grill pan
grill pan
sauce pan
sauce pan
bowl
bowl


Instructions

  1. Mix all of the ingredients for the salsa (everything between avocado and the cumin seeds), in a medium bowl. Place in the fridge to meld.
  2. 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.
  3. 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). Heat over a medium low flame until it thickens slightly, approximately 10-15 minutes. Stir occasionally.
  4. As the polenta and glaze finish up, season the salmon on both sides with salt and pepper.
  5. 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.
  6. Serve fish over hot polenta. Top with a bit of salsa and drizzle with glaze.

Read the detailed instructions on Foodista.com – The Cooking Encyclopedia Everyone Can Edit

Price Breakdown

Cost per Serving: $5.73
Ingredient
2 teaspoons agave nectar
1 large avocado
some black bell pepper
1 cup yellow corn meal
¾ teaspoons cumin seeds
2 cups fennel bulb
⅓ cups fresh cilantro
4 cloves garlic
1 cup juice
2 lime (juice)
2 tablespoons kosher salt
1 large navel orange
some olive oil
1 persian cucumber
⅔ cups port wine
4 ounces queso fresco
1 medium red onion
2 pounds salmon
1 serrano pepper
2 vine ripened tomatoes
Price
$0.14
$1.50
$2.24
$0.51
$0.20
$0.58
$0.18
$0.27
$0.34
$0.51
$0.04
$0.47
$1.00
$0.12
$3.09
$1.70
$0.37
$20.14
$0.05
$0.92
$34.37

Tips

Health Tips

  • Lycopene, the chemical in tomatoes that makes them red (and healthy), is fat soluble. This means eating tomatoes with a fat — say, avocado or olive oil?improves the body's ability to absorb the lycopene. Don't hesitate to include some healthy fats in this dish to get the most health benefits from the tomatoes!

  • If you are cooking with wine, be aware that the amount of alcohol that evaporates could be much less than you think. In fact, researchers found that anywhere between 4 and 49 percent of the alcohol in a dish might remain depending on the cooking method, length of cooking, etc. If you're concerned about the amount of alcohol you're consuming, keep an eye on how much wine is going into your dish!

  • Before you pass up garlic because you don't want the bad breath that comes with it, keep in mind that the compounds that cause garlic breath also offer a lot of health benefits. Garlic has anti-inflammatory, antioxidant, antibacterial, and antiviral properties. If you really want to get the most health benefits out of your garlic, choose Spanish garlic, which contains the most allicin (one of garlic's most beneficial compounds).

Price Tips

  • Avocados are one of the "clean fifteen", so you don't have to buy them organic if you don't want to spend the extra dough.

  • If you want the health benefits of salmon without the pricetag that comes with fresh and even frozen fillets, look for recipes using canned salmon.

  • Most dairy products stay good well past their sell-by date. Instead of throwing out perfectly safe food that is just a few days or maybe even a week or two old, make sure the product smells fine, has a normal texture, and doesn't taste funny. Sniff testing isn't exactly rocket science and it can keep you from wasting food (and money).

Cooking Tips

  • Here's a trick for peeling garlic quickly. Put the garlic clove on your cutting board. Take a knife with a thick blade and place the blade flat across the garlic clove (the clove should be closer to the handle than the middle of the blade). Whack down on the flat side of the blade with your free hand to smoosh the garlic a bit. Done correctly, the skin will peel right off.

  • Don't have any wine in the house? Red wine vinegar and white wine vinegar can be used to deglaze pans. Chicken/beef broth or grape juice can also be used in place of wine in a pinch, especially if a recipe only calls for a small amount.

  • When buying wine for cooking, it is certainly not a bad idea to buy a wine you would enjoy drinking (some wine for the dish, some wine for the chef?) But if your favorite wines cost a small fortune, save them for drinking and purchase a cheaper?though still good quality!?wine for cooking. Just don't buy "cooking wine" with added salt, food coloring, etc.

  • If you're using olive oil to cook at high temperatures, make sure that the olive oil you're using has a high smoke point because heating an oil past its smoke point can ruin the flavor and even release harmful compounds into your dish. Many people recommend saving extra-virgin olive oil for cold dishes or for adding the finishing touch to a warm dish. You could also use canola oil, coconut oil, or another good high-temperature oil to be on the safe side.

  • get more cooking tips

Green Tips

  • Wild Alaskan salmon is considered the most sustainable choice.

  • Tomatoes, especially cherry tomatoes, should be bought organic when possible. Moreover, buying tomatoes from your local farmers' market when they are in season is going to make your dish much, much tastier, not to mention more eco-friendly. In fact, we recommend using canned — or better yet, jarred?tomato products when tomatoes aren't in season instead of buying imported or greenhouse-grown tomatoes.

Disclaimer

Nutritional Information

Quickview
688 Calories
38g Protein
35g Total Fat
48g Carbs
45% Health Score
Limit These
Calories
688
34%

Fat
35g
54%

  Saturated Fat
6g
43%

Carbohydrates
48g
16%

  Sugar
16g
19%

Cholesterol
96mg
32%

Sodium
3145mg
137%

Alcohol
4g
23%

Get Enough Of These
Protein
38g
78%

Vitamin C
127mg
155%

Vitamin B6
1mg
92%

Selenium
61µg
88%

Vitamin B12
5µg
85%

Vitamin B3
14mg
73%

Vitamin A
3120IU
62%

Phosphorus
520mg
52%

Vitamin B2
0.79mg
47%

Potassium
1566mg
45%

Vitamin B1
0.56mg
37%

Vitamin B5
3mg
37%

Fiber
8g
35%

Folate
137µg
34%

Copper
0.62mg
31%

Magnesium
117mg
29%

Manganese
0.59mg
29%

Vitamin E
4mg
29%

Vitamin K
27µg
26%

Zinc
2mg
20%

Iron
3mg
19%

Calcium
185mg
19%

Vitamin D
0.51µg
3%

covered percent of daily need

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