Ingredients
4 four ounce wild salmon fillets
1 T extra virgin olive oil
1 T pomegranate Molasses
Pinch of Kosher Salt
Fresh Ground black Pepper
Zest of 1 lemon, preferably Meyer
1 T Maple Syrup
1 T chopped fresh Chives
Preparation
Preheat the oven to 500 F. Rinse and dry fish. Place on an oiled broiling pan. Spoon the oil equally over the filelts, then do the same with the pomegranate molasses. Dust liberally with salt and pepper, place the fish in the oven, and roast for about 10 minutes, until the top is nicely browned and crispy and the outside is barely done Meanwhile, put the lemon juice into a small cup, add the maple syrup, and mix. Spoon ove the cooked fish, sprinkle on the chives and zest, and serve hot
