Salmon With Pink Peppercorn Citrus Sauce

[elleng]

The fish can be poached or grilled (see VARIATION, below) and served warm, cold or at room temperature. The recipe doubles easily; wrap each side of salmon separately.

The pinks of peppercorns and pomegranate seeds add a beautiful touch to the presentation. Although pomegranates are not in season, the seeds are sold separately in vacuum packaging. We found them at Wegmans.

MAKE AHEAD: The citrus can be prepped and refrigerated; the vinaigrette can be prepared and refrigerated 2 days in advance. The fish can be baked 1 day in advance. Combine the fruits with the vinaigrette just before serving/spooning over the fish.

http://projects.washingtonpost.com/recipes/2009/04/01/salmon-pink-peppercorn-citrus-sauce/