Salmon With Orange Salsa and Pomegranate Glaze

Ingredients

• •2 teaspoons agave nectar
• •1 large avocado
• •1 bell pepper
• •1 cup ground corn meal
• •¾ teaspoon cumin seeds
• •2 cups fennel bulb
• •⅓ cup cilantro
• •4 cloves garlic
• •1 cup pomegrante juice
• •juice of lime
• •juice of orange
• •2⅓ tablespoons kosher salt
• •1 large navel orange
• •olive oil
• •1 persian cucumber
• •⅔ cup port wine
• •4 ounces queso fresco
• •1 medium onion
• •2 pounds salmon
• •1 serrano pepper
• •2 vine tomatoes

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Method

From foodista.com — read the original

1. 1Mix all of the ingredients for the salsa (everything between avocado and the cumin seeds), in a medium bowl.
2. 2Place in the fridge to meld. Prepare the polenta according to the package directions. Just after stirring the cornmeal to the water, drop in the fennel, queso fresco and salt.
3. 3Cook according to the package directions. Stir in the cilantro just before serving.
4. 4As polenta cooks, mix all of the ingredients for the glaze in a shallow sauce pan (pomegranate juice, port wine, and juice of 1 navel orange).
5. 5Heat over a medium low flame until it thickens slightly, approximately 10-15 minutes. Stir occasionally. As the polenta and glaze finish up, season the salmon on both sides with salt and pepper.
6. 6Drizzle a bit of olive oil into a grill pan. When hot, add salmon. Cook on both sides to desired taste, approximately 4-6 minutes per side.
7. 7Serve fish over hot polenta. Top with a bit of salsa and drizzle with glaze.