Pomegranate Teriyaki Salmon

I love the acidity that pomegranate molasses brings to food. The sweet and tart flavor is soooo perfect for a rich protein like salmon!

SERVES 8–10

• 8–10 2-inch (5-cm) salmon fillets
• ¹⁄₂ tsp kosher salt
• ¹⁄₄ cup pomegranate molasses
• ¹⁄₄ cup honey
• ¹⁄₄ cup soy sauce
• 2 tsp rice vinegar
• 2 cloves garlic, minced
• ¹⁄₂-inch (1-cm) piece of fresh ginger, minced
• 1 tsp chili flakes (optional)
• 2 Tbsp sesame seeds
• pomegranate seeds, for garnish

1. Preheat oven to 350°F (175°C).
2. Place salmon in a large greased baking dish, or use two 9x13-inch (20x30- cm) pans. Sprinkle the salmon with salt from high up.
3. In a small bowl, combine the remaining ingredients except for the sesame seeds. Pour marinade over the salmon fillets, making sure every inch of the salmon gets covered with sauce. Allow salmon to rest in the sauce for ONLY 8 minutes. Not a minute longer!
4. Spoon any juice that accumulated in the pan over the salmon and sprinkle sesame seeds on top.
5. Place in the oven and bake for 18 minutes. Remove from oven and baste the salmon with any sauce that has accumulated on the bottom of the pan.
6. Serve hot with a crisp Asian-style slaw and enjoy!

(Originally featured in Family Table, Issue 709)