Spicy Iraqi Pomegranate Poached Salmon

• 6 cloves garlic
• 1 or 2 thai bird chilis
• 1 red onion, sliced into 1/2” rings
• 2 tbsp. butter
• ~1/2 cup pomegranate juice
• ~1 lb. salmon, chopped into ~2” squares
• 2 tomatoes, sliced ~1/4"
• 1/2 lime
• 1 rib celery, diced
• baby spinach

Spice blend:

• 1 tsp allspice
• 1/2 tsp cumin
• 1 tsp salt
• 1/4 tsp hot pepper

1. Chop the garlic and chilis in a small food processor.
2. Chop salmon into 1.5" squares, then rub with spice blend, reserving ~1 tbsp.
3. Use a saucepan to cook the onions in butter. When onions start to soften, add the garlic, chilis, and remaining spices.
4. Place salmon pieces on top of the onions. Add pomegranate juice. Cover to poach.
5. After a couple of minutes, add tomatoes and juice of lime. Poach a couple of more minutes.
6. Serve over rice and spinach and top with celery.