Pomegranate Orange Salsa Recipes

POMEGRANATE ORANGE SALSA

Pomegranate Orange Salsa image

Pomegranates give this salsa a wonderful sweet-tart flavor. About 4 to 5 medium fruits will yield enough for this recipe. -Nancee Maynard, Box Elder, South Dakota

Provided by Taste of Home

Categories Appetizers

Time 10m

Yield 4 cups.

Number Of Ingredients 5

Ingredients

1 can (15 ounces) mandarin oranges
3-1/3 cups pomegranate seeds
1/4 cup minced fresh cilantro
2 jalapeno peppers, seeded and finely chopped
Tortilla chips

Steps:

Drain oranges, reserving 2 tablespoons juice. Cut oranges in half; transfer to a large bowl. Add the pomegranate seeds, cilantro, jalapenos and reserved juice. Cover and refrigerate for 2 hours. Serve with tortilla chips.

Nutrition Facts : Calories 37 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 3mg sodium, Carbohydrate 9g carbohydrate (9g sugars, Fiber 0 fiber), Protein 0 protein. Diabetic Exchanges

SALMON WITH POMEGRANATE AND ORANGE SALSA

Salmon With Pomegranate and Orange Salsa image

This woman makes the most gorgeous food. Check her out! http://laylita.com/recipes/2009/01/05/salmon-with-pomegranate-and-orange-salsa/

Provided by ThatSouthernBelle

Categories Sauces

Time 2h10m

Yield 4 serving(s)

Number Of Ingredients 20

Ingredients

1 -1 1/2 lb salmon, cut into 4 fillets can also use halibut, tilapia, cod, red snapper, etc
2 garlic cloves, crushed
1 teaspoon ground cayenne pepper
1 teaspoon ground fennel
2 tablespoons lime juice
1/3 cup white wine
2 tablespoons olive oil
1 teaspoon salt
1 teaspoon ground pepper
2 -3 tablespoons butter or 2 -3 tablespoons oil
1 cup pomegranate seeds, from 1/2 large pomegranate or 1 cup arils from 1/2 large pomegranate
3 oranges, peeled and cut into supreme style segments (all the skin or pith or membranes or seeds removed)
1 lime, juice of
1/2 onion, finely diced
2 tablespoons cilantro, finely chopped
2 serrano peppers, seeded and membranes removed, finely diced replace with jalapenos for milder version
1 teaspoon cumin seed
2 tablespoons olive oil
salt
pepper

Steps:

Mix the crushed garlic, cayenne pepper, fennel, lime juice, white wine, olive oil, salt and pepper together to prepare a marinade for the fish.
Let the fish marinate for 1 to 2 hours.
Meanwhile to prepare the pomegranate salsa, combine the pomegranate arils, orange supreme, any juice squeezed from the orange membranes, lime juice, diced onion, cilantro, serrano peppers, cumin seeds, olive oil, salt and pepper.
Mix the salsa well and let it rest refrigerated until ready to use.
Heat the butter or oil over medium high heat in a large sauté pan, add the salmon fillets and cook until browned on each side and cooked, about 3-5 minutes per side depending on the thickness of the fillets.
Serve immediately with the pomegranate salsa on top or on the side.

Nutrition Facts : Calories 432.5, Fat 25.2, SaturatedFat 6.5, Cholesterol 67.4, Sodium 722.9, Carbohydrate 24.9, Fiber 5.1, Sugar 16.4, Protein 25.6

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