Salmon:
Pomegranate sauce:
To prepare the dressing for the salmon, mix the mashed garlic, pepper, lemon juice, white wine, olive oil, and salt. Cover the fish fillets with the marinade and allow to marinate for 1-2 hours.
For the pomegranate and orange sauce, combine the arils, orange wedges, orange juice, lemon juice, diced onion, minced coriander and green chili pepper, olive oil, salt, and pepper. Mix all the ingredients thoroughly and allow to rest in the fridge until the moment of serving the fish.
To cook the fish fillets, heat the butter or oil in a large pan over medium heat, add the salmon fillets, and cook until golden on both sides and cooked to taste. Around 3-5 minutes on each side, depending on the fillets’ thickness.
Serve the fish immediately with a few tablespoons of pomegranate and orange sauce on top of each salmon fillet.