Grilled salmon with arugula, avocado and pomegranate sauce

Directions

Time: 1 hour
Serves: family
Ingredients:
•    4 servings salmon fillet
•    ½ cup water
•    500 g arugula
•    4 ripe avocados cut into pieces
•    300 g mozzarella cut into medium pieces
•    16 small yellow cherry tomatoes
•    Salt, Pepper
•    Olive oil
•    Seeds from one ASOP pomegranate
*For the pomegranate vinaigrette:
•    5 g. Dijon mustard
•    200 g. ASOP pomegranate juice
•    20 g. grenadine
•    20 g. white wine vinegar
•    180 g. sunflower oil
•    180 g. olive oil
•    Salt
Instructions:
Clean the salmon fillets of any thorns, wash and season with salt and pepper beforehand. In a non-stick frying pan, place the salmon fillets with a little oil and cook for a few minutes over high heat. Alternatively, place the salmon in a baking dish and grill.
Put the well-washed arugula, the mozzarella in pieces, the avocado in pieces, the cherry tomatoes, the pomegranate seeds in a bowl, pour over the pomegranate vinaigrette and mix well. Place the salmon fillets on a platter and serve with the refreshing salad.
For the pomegranate vinaigrette
In a saucepan, simmer the pomegranate juice, condensing it until 1/2 of the quantity remains. Strain the concentrated juice through a sieve and let it cool. Then, in a blender, beat the mustard, concentrated pomegranate juice, grenadine, vinegar, and slowly add the sunflower oil and olive oil. Season with salt and taste.