4 Serves
41 Mins
In a medium bowl, combine the avocado, cumin seeds, and salsa. Stir well and refrigerate to allow the flavors to meld.
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Vitamin E
3 mg / 15 mgVitamin K
50 µg / 120 µgVitamin B1
1 mg / 1.2 mgVitamin B2
1 mg / 1.3 mgVitamin B3
14 mg / 16 mgVitamin B5
2 mg / 5 mgVitamin B6
1 mg / 1.7 mgVitamin B12
5 µg / 2.4 µgFolate
316 µg / 400 µgCalcium
592 mg / 1,300 mgIron
9 mg / 18 mgMagnesium
220 mg / 420 mgPhosphorus
759 mg / 1,250 mgPotassium
1464 mg / 4,700 mgSodium
2014 mg / 2,300 mgZinc
4 mg / 11 mgCopper
0 mg / 0.9 mgManganese
1 mg / 2.3 mgSelenium
19 µg / 55 µgFiber
11 g / 28 gSugar
11 g / 50 gSaturated Fat
14 g / 20 gCholesterol
105 mg / 300 mgCaffeine
0 mgNet Carbs
85 gAlcohol
0 g
Bring water to a boil in a saucepan. Whisk in the polenta and cornmeal. Add the diced fennel bulb, queso fresco, and salt. Reduce heat and simmer according to package directions, stirring in fresh cilantro just before serving.
In a separate shallow saucepan, combine the pomegranate juice, port wine, and the juice of one navel orange. Simmer over medium-low heat until the liquid reduces and thickens into a glaze.
Season the salmon fillets on both sides with salt and pepper. Heat olive oil in a grill pan over medium-high heat. Sear the salmon for 4 to 6 minutes per side until cooked to your preference.
To serve, place a portion of the hot polenta on a plate, top with a salmon fillet, drizzle with the pomegranate glaze, and garnish with the prepared avocado salsa.
25
g95
g20
g
Yemeni
