salmon "ceviche" with pomegranate and arugula

Just thought I'd share what was a new combination for me, and made for what I found to be an excellent first course this evening. I 1/4 inch diced some very fresh salmon, then covered it in fresh squeezed lemon and orange juices: about 2:1 lemon to orange. Added about 1/4 cup finely diced shallots, a pinch of salt and pepper, and marinated in the fridge for 2 hours. Then I drained the liquid and added a couple of tablespoons of pomegranate seeds and just a touch of the juice from the pomegranate. Tossed in a bit of torn arugula, whose bitterness nicely offset the acid of the dish, and drizzled with extra virgin olive oil.

I just tasted it while waiting for the GF to get home from work, and, well, it's been hard to save her a portion . I plan to serve it with nice and crunchy pieces of purchased black pepper flatbread.

So glad pomegranate season is again upon us! Kenny, that sounds really, really good...

WOW, that sound like a nice combo Thanks! Diffenitly making your recipe this weekend Kennyz.
Thanks[/list]