Salmón con salsa de cebolla roja y granada

Ingredientes

• 2 Tbsp (30 ml) balsamic vinegar
• 1⁄3 C (80 ml) pomegranate juice
• 2 x 200 g fresh salmon steaks
• Maldon salt
• 1 jalapeno, finely chopped
• 75 g pomegranate seeds
• 1/2 tsp (2.5 ml) fine salt
• 1 small red onion, finely sliced
• freshly ground black pepper
• 8 baby potatoes, peeled and steamed

Preparación

1. 1

   --- Salmon ---

2. 2

   Preheat the oven to 180 °C.

3. 3

   Place the balsamic vinegar and pomegranate juice in a small saucepan and cook for five minutes to

4. 4

   reduce. Brush the salmon steaks with the glaze and season with Maldon salt.

5. 5

   Place onto a baking tray and cook in the oven for 10-15 minutes.

6. 6

   --- Red Onion and Pomegranate Salsa ---

7. 7

   Mix the chopped jalapeno and pomegranate seeds together.

8. 8

   Sprinkle the salt over the sliced onion and leave for 5 minutes. Rinse the onions and add to the pomegranate seed and jalapeno mixture. Season with a grind of

9. 9

   black pepper.

10. 10

    Serve the salmon with the salsa and steamed baby potatoes.