The salsa, which can be assembled hours ahead, gleams with pomegranate arils. Their sweet-tart flavor and lively texture punctuate the richness and vibrancy of the salmon and the avocado.
2 tsp. ground coriander
2 tsp. sugar
Salt, as needed
1 pomegranate, seeded
1⁄2 cup thinly sliced green onion
3 tbsp. fresh lime juice
2 tsp. finely chopped jalapeño pepper, or to taste
1 large garlic clove, finely chopped
2 avocados, preferably Haas, cut in 1⁄2-in. dice
1 head hearts of romaine, about 7 oz.
4 center-cut salmon fillets of the same thickness (6-7 oz. each)
1 lime, cut in eighths, for garnish
1. Mix coriander, sugar, and 1 tsp. salt; reserve.
2. Up to 4 hr. before serving, mix pomegranate seeds, onion, lime juice, jalapeño, and garlic; gently fold in avocado. If holding more than 30 min., put plastic wrap against the surface of this salsa; cover tightly and store in the refrigerator. Remove about 30 min. before serving.
3. Separate the romaine leaves; wash, then dry thoroughly. Reserve 4 of the most attractive for garnish. Slice the remaining leaves crosswise into thin shreds; reserve.
4. To prepare the salmon, rub a generous tsp. of the reserved seasoning mixture over each piece. Arrange the salmon on a baking sheet, skin-side down. Roast at 500°F about 11 min. for medium-rare (salmon should be spongy when pressed with a finger at its thickest part) and 13 min. for medium-well (salmon should be just firm when pressed with a finger at its thickest part).
5. While the salmon cooks, mound 1⁄4 of the shredded romaine on each of 4 serving plates. Top with 1⁄2 cup pomegranate salsa. When salmon is done, let cool slightly; it should be warm, but not hot.
6. For service, place a piece of salmon on each plate; garnish with a reserved romaine leaf and 2 lime wedges.