- Slice the salmon thinly with a sharp knife and lay on a shallow dish. Spread tarragon all over the fish.
- In a small bowl, mix orange juice, lemon juice, orange zest and oil. Season with salt and freshly ground black pepper.
- Pour orange mixture over the fish and tarragon. Cover, and chill in the fridge for 15 minutes or until ready to serve.
- Arrange the salmon, avocado and orange segments attractively on a platter. Top with pomegranate seeds and drizzle the remaining marinade. Garnish with some extra fresh tarragon. Enjoy.