Blackened Sockeye Salmon with Pomegranate Salsa

Pairs perfectly with this Rhone Valley Grenache Syrah blend

Pomegranate Salsa

• 2 cup cherry tomatoes, chopped

• 1 large pomegranate, seeds removed

• ½ green bell pepper, chopped

• 1 shallot, chopped
• 10 to 15 fresh mint leaves, chopped
• Large handful fresh Italian parsley, chopped
• Kosher salt and cracked pepper
• ½ lemon juiced
• 2 tablespoons extra virgin olive oil

Salmon

• 1 teaspoon ground cumin
• 1 teaspoon ground coriander
• 1 teaspoon sweet paprika
• 1 teaspoon chipotle Pepper
• 1 teaspoon garlic powder
• ½ teaspoon cayenne pepper 
• 1 ½-2lb sockeye salmon fillet cut into 4 portions(skin on)
• Kosher salt and cracked pepper
• extra virgin olive oil
• 2 lemons halved

INSTRUCTIONS

Make the pomegranate salsa. In a mixing bowl, combine salsa ingredients. Mix and set aside for now.

In a small shallow bowl, stir together spices (cumin, coriander, paprika, chipotle pepper, garlic powder, and cayenne).

Season Salmon. Pat salmon dry. Season with salt and pepper (if using salmon fillet with no skin, season both sides.) Apply the spice mixture all over salmon.

Heat a lightly-oiled cast iron skillet over medium high heat.  When slightly smoking place fish in pan skin side down.  Cook 2-3 mins or until skin is very crispy. Turn over and sear 2-3 mins more.  

Grill Lemon Halves. While salmon is cooking, heat a small skillet (do not add any oil). Grill lemon halves, flesh-side down, for a few minutes until browned. Remove from heat (this is totally optional, but highly recommended.)

Serve. When salmon is ready, remove from heat. Squeeze a generous amount of lemon juice on top (from grilled lemon halves.) Serve with pomegranate salsa and your favorite sides.