Pomegranate Glazed Salmon

Another recipe from the Zahav Cookbook, and it was a delicious way to have it.  It is very nice to have a number of different ways to cook salmon, especially when it is running in the Pacific Northwest.

1 clove garlic minced
1 Tbs. orange zest
1 1/2 Tsp. kosher salt
1 skin on salmon fillet
1/4 c. pomegranate molasses
ground pepper

Brush the fillet with pomegranate molasses, then garlic, salt, orange zest, and pepper.
Broil until done.  I served this with a roasted cauliflower dish, and a collard green dish.  The bitterness of the collards married nicely with the sweetness of the salmon.