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Salmon with a perfectly balanced sweet and sour glaze that is great for an elevated weeknight meal.

INGREDIENTS

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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 to 2 hours. Remove salmon from bag and reserve marinade. In a saute pan, over medium-high heat, cook salmon fillets for 2 to 4 min. per side (or less time for more rare meat). Let sit 10 min. Meanwhile, in a saucepan, reduce reserved marinade to half its original volume, or until it coats the back of a spoon. Spoon cooked marinade over salmon and serve.

Wonderful on top of spinach salad with toasted pecans or walnuts. Also great served with rice.

ITEMS IN THIS RECIPE

Barrier Reef Caribbean Mix Seasoning

148

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Pomegranate Molasses

77

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