Combine orange juice, Barrier Reef, pomegranate molasses, honey, white wine vinegar, and Dijon mustard in a zip top bag. Shake to combine. Add salmon fillets and marinate for 1-2 hours. Remove salmon from bag and reserve marinade. In a sauté pan over medium-high heat cook salmon fillets for 2-4 minutes per side (less time for more rare meat). Let sit 10 minutes. Meanwhile, in a sauce pan, reduce residual marinade to ½ original volume, or until it coats the back of a spoon. Spoon marinade over salmon and serve.
Wonderful on top of spinach salad with toasted pecans or walnuts. Also great served with rice.