Roast salmon with rocket, avocado, and pomegranate sauce

Time: 1 ώρα
Portion: family

Ingredients:

4 portions salmon fillet
½ cup water
500 gr rocket
4 ripe avocados, chopped
300 gr mozzarella cut into medium pieces
16 yellow cherry tomatoes
Salt
Pepper
Olive oil
Seeds of one ASOP pomegranate
For the pomegranate vinaigrette:
5 gr Dijon mustard
200 ml ASOP pomegranate juice
20 ml grenadine
20 ml white wine vinegar
180 ml sunflower oil
180 ml olive oil
Salt

Method:

Remove any bones, wash and season the salmon fillets with salt and pepper beforehand. Place the salmon fillets in a non-stick frying pan with a very small amount of oil and fry for a few minutes at a high heat. Alternatively, place the salmon in a small oven tray and grill in the oven.

In a bowl place the well washed rocket, the chopped up mozzarella and avocado, the pomegranate seeds, pour in the pomegranate vinaigrette, and stir well. Place the salmon fillets on a serving platter and serve with a fresh salad.

For the pomegranate vinaigrette

In a pot simmer the pomegranate juice until half of it remains. Pour the concentrated juice through a sieve and allow to cool Then, in a food processor mix the mustard, the concentrated pomegranate juice, the grenadine, the vinegar, and slowly add the sunflower oil and olive oil. Season with salt to taste.