Follow these steps for perfect results
pomegranate juice
honey
fresh ginger
quarter size slices
lemons
sliced
salmon fillets
sea salt
pepper
arugula
Combine pomegranate juice, honey, ginger, and lemons in a small saucepan.
Bring to a boil.
Reduce heat and simmer for 10-15 minutes or until reduced by at least half.
Remove ginger and lemons.
Set aside to cool. Glaze will thicken as it cools.
Rinse salmon and pat dry.
Sprinkle with sea salt and pepper.
Cook on a well-oiled grill for 5-7 minutes per side or until salmon reaches 150F on a meat thermometer.
Serve over a bed of arugula and drizzle with pomegranate glaze.
Expert advice for the best results
For a richer glaze, add a knob of butter at the end.
Marinate the salmon in the glaze for 30 minutes before grilling.
Everything you need to know before you start
15 minutes
Glaze can be made ahead.
Place salmon fillet on a bed of arugula, drizzle with glaze, and garnish with a lemon slice.
Serve with roasted vegetables.
Serve with quinoa or rice.
Pairs well with salmon and fruit-based glazes.
Discover the story behind this recipe
Salmon dishes are popular globally.
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