"4 tablespoons orange juice 2 tablespoons Dijon mustard 2 tablespoons red-wine vinegar 1 cup extra-virgin olive oil Hot sauce, such as Tabasco or Frank's RedHot, to taste Salt and freshly ground pepper to taste 1 large shallot, minced Minced zest of 1 orange (colored part only) and flesh of peeled orange cut into sections 1 cup pomegranate seeds, divided use 1 1/2 pounds skinless, boneless salmon fillet, cut into 2-inch crosswise pieces"
"To remove pomegranate seeds using the underwater technique, cut pomegranate into quarters on a paper towel. Fill a medium bowl with cold water. Hold a pomegranate quarter under the water, seed-side down. Pull edges back, exposing seeds. Most of the seeds will pop out. Run fingers over seeds to remove them. Turn over, still holding under water, and pick out any remaining seeds. The water prevents any splatters or drips."
Warm salmon salad pairs cooked salmon pieces with Bibb and mixed baby greens, dressed in a bright orange-juice-based vinaigrette and topped with pomegranate seeds. The vinaigrette combines orange juice, Dijon mustard, red-wine vinegar, extra-virgin olive oil, hot sauce, salt, pepper and minced shallot, with orange zest and orange sections folded in. Salmon is prepared as 2-inch crosswise pieces, brushed with melted butter and seasoned to taste before cooking. Pomegranate seeds add flavor and color and can be removed quickly using an underwater technique; seeds sink while membranes float for easy separation. Pat-dried seeds store airtight refrigerated up to five days or frozen up to two months.
Read at Daily News
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