Deborah Heart And Lung Featuring Chef Staib
Chef Staib is using the first and only ocean-raised sustainably farmed Atlantic salmon in the world!
Verlasso salmon is the best option when eating salmon for its flavor, quality and sustainability.
This recipe includes several superfoods, such as salmon and avocado, but it also features a seasonal superfood, pomegranates.
These winter treats contain antioxidants and vitamins that can build strong bones and help prevent kidney damage. They are crunchy, tangy and the perfect touch to this recipe that is so easy to make, you can trick your guests into thinking you slaved over the stove.
For more information on Deborah Heart and Lung or Chef Staib, please visit: http://www.deborah.org/index.html or http://www.staib.com/
Roasted Salmon with pomegranate avocado-salsa
Recipe By Chef Walter Staib
Serves 4
2 teaspoons ground coriander
2 teaspoons brown sugar
Freshly ground pepper
1 pomegranate, seeded
1/2 cup red onion, finely chopped
1 bunch chives, minced
3 tablespoons fresh lime juice
1 pinch of the knife habanero pepper, or to taste
1 large clove garlic, minced
2 avocados, diced
1.5 lb center-cut Verlasso salmon fillets, skin-on
1 head frisée lettuce, leaves separated
1 head radicchio, leaves separated
In a small bowl, combine coriander, sugar, and freshly ground pepper.
In a medium bowl, mix pomegranate seeds, red onion, lime juice, habanero and garlic. Gently fold in avocado.
Rub about a teaspoon of the coriander mixture onto each piece of salmon. Arrange the salmon on a baking sheet, skin-side down. Roast at 525 degrees for about 10 minutes for medium-rare, or until a white pearl begins to appear on top, or about 12 minutes for medium-well.
Meanwhile, combine the frisse and radicchio in a large bowl. Put ¼ of the lettuce leaves on each plate. Place the salmon on top and spoon the avocado salsa on top just before serving.
