"Warm Salmon Salad With Orange Vinaigrette makes a delicious dinner. The pomegranate seeds add a flavor punch to the mild orange-juice-based dressing. They also look beautiful sprinkled on the fish and greens. The dressing can be made ahead and refrigerated. Removing pomegranate seeds from the membranes is easier if you know the underwater trick. Have a look at cook's notes in the recipe for the details. Or for an even easier approach, pick up ready-to-use pomegranate seeds which are available at many supermarkets."
"To remove pomegranate seeds using the underwater technique, cut pomegranate into quarters on a paper towel. Fill a medium bowl with cold water. Hold a pomegranate quarter under the water, seed-side down. Pull edges back, exposing seeds. Most of the seeds will pop out. Run fingers over seeds to remove them. Turn over, still holding under water, and pick out any remaining seeds. The water prevents any splatters or drips. Seeds will sink to the bottom of the bowl."
Warm Salmon Salad with Orange Vinaigrette and Pomegranate yields six servings. The orange vinaigrette combines orange juice, Dijon mustard, red wine vinegar, extra-virgin olive oil, hot sauce, salt, pepper, minced shallot, orange zest, and orange sections. Pomegranate seeds add a bright flavor punch and visual contrast to the salmon and greens. Salmon is cut into 2-inch pieces, brushed with melted butter, and seasoned before cooking. The salad uses Bibb lettuce and mixed baby greens. Pomegranate seeds can be removed using an underwater technique to avoid splatters and stored refrigerated for up to five days or frozen for two months.
Read at www.ocregister.com
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