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Salmon: Blackened With Pomegranate Salsa
Ingredients
- POMEGRANATE SALSA;
- 2 cup cherry tomatoes, chopped
- 1 large pomegranate, arils (seeds) of
- 1/2 green bell pepper, chopped
- 1 shallot, chopped
- 10 to 15 fresh mint leaves, chopped
- Large handful fresh parsley, chopped
- Salt and pepper
- 1/2 lemon, juice of
- Private Reserve Greek extra virgin olive oil, a generous drizzle
- SALMON:
- 1 tsp ground cumin
- 1 tsp ground coriander
- 3/4 tsp Sweet Spanish Paprika
- 1/2 tsp Aleppo Pepper
- 1/2 tsp garlic powder
- 1/2 tsp cayenne pepper (Optional. Increase amount if you're looking for spicy fish)
- 1 1/2lb/680.389 g center-cut salmon fillet (skin on, if possible)
- Salt and pepper
- Private Reserve Greek extra virgin olive oil
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