Best 8 Pomegranate Salsa Recipes

ROASTED CHICKEN WITH POMEGRANATE SALSA

Steps:

• Cut off a thin slice from the top and bottom of the orange and place cut-side down on a cutting board. Cut off the rind and any white pith. Working over a small bowl, cut between the membranes to remove the orange segments, letting them fall into the bowl; squeeze the juice from the membranes into the bowl.
• Put the chicken in a large bowl and season all over with salt and pepper. Add 2 tablespoons of the orange juice, 1 tablespoon olive oil, the pomegranate molasses, garlic, coriander and red pepper flakes; toss well. Cover and refrigerate 2 hours or overnight.
• Preheat the oven to 400˚ F. Line a 9-by-13-inch baking dish with foil. Place the chicken skin-side up in the dish; scrape the remaining marinade out of the bowl and drizzle around the chicken. Let sit at room temperature while the oven preheats.
• Roast the chicken until the skin is tight and browning in spots, 35 to 40 minutes. Baste the chicken with the pan drippings (add a little water if the pan seems dry) and roast 10 more minutes. Baste again and continue roasting until the chicken is very tender and the skin is browned and glazed, 5 to 10 more minutes.
• Chop the orange segments and return to the bowl. Add the pomegranate seeds, parsley and remaining 1 tablespoon olive oil; season with salt and pepper and toss. Transfer the chicken to a platter. Spoon off the fat from the drippings, then drizzle the chicken with the remaining drippings. Top with the pomegranate salsa.

POMEGRANATE SALSA

Steps:

• Mix pomegranate seeds, mandarin oranges, onion, fresh jalapeno, pickled jalapeno, cilantro, lime juice, and cumin together in a bowl.
• Cover bowl and refrigerate for several hours or overnight to let flavors blend.

SALMON WITH POMEGRANATE-AVOCADO SALSA

Steps:

• In small bowl combine coriander, salt, sugar.
• Up to 24 hours before serving, combine pomegranate seeds, onion, lime, jalapeno, garlic.
• Up to 4 hours before serving, gently fold in avocado. If holding more than 30 minutes, cover surface of the salsa with plastic wrap and refrigerate (prevents discolouration of avocado).
• Rub coriander mixture onto tops of salmon, I only used 2/3 of the rub.
• Arrange on baking sheet skin side down. Bake in preheated 500F oven for approximately 11 minutes for medium-rare. Cook time is personal preference.
• While salmon is cooling, arrange 1/4 of lettuce on each plate.
• Off to the side but still touching lettuce, place 1/4 of the salsa.
• Slide a knife under each piece of salmon and remove skin.
• Now plate the salmon in an eye-pleasing manner.
• Ring the dinner bell, listen to the ohs and ahs as your guests admire the beauty and savour the dish you created.

ROAST LEG OF LAMB WITH POMEGRANATE, CUCUMBER AND MINT SALSA

Steps:

• Preheat oven to 325°F.
• Mince garlic. Put lamb on a rack in a roasting pan and in small bowl stir together garlic, rosemary, mint, and oil. Rub mixture onto lamb and season with salt and pepper. Roast lamb in middle of oven 1 1/2 hours, or until a meat thermometer registers 145°F for medium-rare. Transfer lamb to a cutting board and let stand, covered loosely with foil, 10 minutes.
• Make salsa while lamb is standing:
• Toast pine nuts in a dry skillet over moderate heat until golden. Seed cucumber and cut into 1/4-inch dice. In a bowl whisk together jelly, vinegar, and oil until jelly is broken up into tiny pieces and add remaining salsa ingredients, tossing. Season salsa with salt and pepper. (Do not make salsa ahead or it will become watery.)
• Thinly slice lamb across grain and arrange on a platter. Top lamb with some salsa and serve remaining salsa on the side.

HERBED POMEGRANATE SALSA

Steps:

• In a medium bowl, toss together mint, cilantro, Italian flat leaf parsley, red onion, pomegranate, lime juice, lime zest, jalapeno pepper, serrano pepper, tomato, and olive oil. Season with salt and white pepper. Cover, and chill in the refrigerator at least 2 hours before serving.

POMEGRANATE AND QUESO FRESCO SALSA

Steps:

• 1 Toast the pine nuts in a dry skillet over medium heat until golden, 4 minutes. Transfer to a plate to cool.
• 2 In a small bowl, mix the pomegranate seeds, basil, queso fresco, and cooled pine nuts. Drizzle with the olive oil and season with salt and pepper.

POMEGRANATE SALSA WITH HOMEMADE CHIPS

Steps:

• For salsa, in a serving bowl, combine the pomegranate seeds, pear, onion, jalapeno and garlic. In a small bowl, combine the cilantro, lime juice, oil, honey, basil, salt and ginger. Drizzle over pomegranate mixture; toss to coat. Cover and refrigerate for 1 hour., Line a 15x10x1-in. baking pan with a double thickness of paper towel; place a wire rack in pan. In an electric skillet or deep-fat fryer, heat oil to 375°. Fry tortilla wedges, a few at a time, for 1 to 1-1/2 minutes on each side or until golden brown. Place chips on wire rack; sprinkle with kosher salt. , Just before serving, gently stir avocado into salsa. Serve with chips.

MANGO GLACE WITH PINEAPPLE POMEGRANATE SALSA

Steps:

• Combine mangoes, pineapple and lime juice in a blender. Cover and process until smooth. Strain through a fine-mesh strainer into a large bowl. Pour into 1-3/4-in. silicone ice cube trays. Freeze until firm, 8 hours or overnight., Combine salsa ingredients; cover and refrigerate overnight., Remove cubes from freezer 10 minutes before serving. Run a small spatula around the edge of each fruit cube to loosen; remove from trays. Serve with salsa.