6 quarter-size slices fresh ginger
2 lemons, sliced
4 (6- oz.) salmon fillets
Sea salt to taste
freshly ground pepper to taste
Mache leaves (arugula substitute)
Watercress leaves (arugula substitute)
Prep: 10 minutes
Cook: 30 minutes
1. Combine pomegranate juice, honey, ginger and lemons in a small saucepan. Bring to a boil; reduce heat and simmer for 10 to 15 minutes or until reduced by at least half. Remove ginger and lemons; set aside to cool (glaze will thicken as it cools). Glaze may be made up to 2 days ahead and refrigerated until ready to use.
2. Rinse salmon and pat dry. Sprinkle with sea salt and pepper and cook on a well-oiled grill for 5 to 7 minutes per side or until salmon reaches 150°F on a meat thermometer.
3. Serve over a bed of arugula, mâche or watercress and drizzle with pomegranate glaze.