Dinner's ready: Warm Salmon Salad with Orange Vinaigrette

"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."

"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"

Warm salmon salad with orange vinaigrette combines skinless boneless salmon, a citrusy mustard-and-orange-juice dressing, and pomegranate seeds for flavor and visual contrast. The vinaigrette uses orange juice, Dijon mustard, red wine vinegar, extra-virgin olive oil, hot sauce, shallot, orange zest and orange sections, and can be made ahead and refrigerated. Salmon is cut into 2-inch pieces, brushed with melted butter and seasoned before cooking. Salad greens include Bibb lettuce and mixed baby greens. Pomegranate seeds can be removed efficiently using an underwater technique that minimizes splatter; seeds sink and membranes float for easy separation. Pat seeds dry and refrigerate up to five days or freeze.

Read at Boston Herald