4 servings
2 teaspoons ground coriander
2 teaspoons sugar
Salt, to taste
1 pomegranate, seeded
1/2 cup thinly sliced green onion
2 teaspoons finely chopped jalapeno chile, or to taste
1 large clove garlic, minced
3 tablespoons fresh lime juice
2 Hass avocados, cut in 1/2-inch dice
1 heart of Romaine
4 center-cut salmon fillets of about the same thickness, 6 to 7 ounces each
1 lime, cut into eighths, for garnish
Mix coriander, sugar and salt; reserve. Up to four hours before serving, mix pomegranate seeds, green onion, jalapeno, garlic and lime juice. Gently fold in avocado. If holding more than 30 minutes, put plastic wrap over the surface of the salsa, cover tightly and place in the refrigerator. Remove about 30 minutes before serving.
Separate the Romaine leaves; wash, then dry thoroughly. Reserve four of the most attractive leaves for garnish. Slice the remaining leaves crosswise into thin shreds; reserve.
Heat oven to 500 degrees. To prepare the salmon, rub a generous teaspoon of the reserved coriander-sugar mixture over each piece. Arrange on a baking sheet, skin side down. Roast salmon about 11 minutes for medium rare or 13 minutes for medium-well.
While salmon cooks, mound the shredded romaine on four serving plates. Top with 1/2 cup salsa. When salmon is done, let it cool slightly, then put a piece on each plate. Garnish with reserved romaine leaves and lime wedges.