Salmon With Orange Salsa And Pomegranate Glaze

• 2 pounds salmon cut into fillets
• kosher salt
• black pepper
• olive oil
• 1 avocado large, chopped
• 1 red onion medium, chopped
• 1 navel orange large, chopped
• 2 vine tomatoes deseeded and chopped
• 1 persian cucumber chopped
• 2 limes
• 4 cloves garlic minced
• 1 serrano pepper minced
• 2 teaspoons agave nectar
• 1 teaspoon kosher salt
• 1 cup fresh cilantro chopped
• 3/4 teaspoon cumin seeds
• 1 cup yellow corn meal ground
• 2 cups fennel bulb chopped
• 4 ounces queso fresco crumbled
• 1 cup fresh cilantro chopped
• 2 tablespoons kosher salt
• 1 cup pomegrante juice
• 2/3 cup port wine
• 1 navel orange large

1. Mix all of the ingredients for the salsa in a medium bowl. Place in the fridge to meld.
2. Prepare the polenta according to the package directions. Just after stirring the cornmeal to the water, drop in the fennel, queso fresco and salt. Cook according to the package directions. Stir in the cilantro just before serving.
3. As polenta cooks, mix all of the ingredients for the glaze in a shallow sauce pan. Heat over a medium low flame until it thickens slightly, approximately 10-15 minutes. Stir occasionally.
4. As the polenta and glaze finish up, season the salmon on both sides with salt and pepper.
5. Drizzle 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.
6. Serve fish over hot polenta. Top with a bit of salsa and drizzle with glaze.

salmon, kosher salt, black pepper, olive oil, avocado, red onion, orange large, tomatoes, cucumber, limes, garlic, serrano pepper, nectar, kosher salt, cilantro, cumin seeds, yellow corn meal, fennel bulb, queso fresco, cilantro, kosher salt, pomegrante juice, port wine, orange large

Taken from www.yummly.com/recipe/Salmon-With-Orange-Salsa-and-Pomegranate-Glaze-1672157 (may not work)