Baked Salmon with Orange-Pomegranate Sauce

• 1 cup Premium Orange Juice
• 1/2 cups Liquid Honey
• 1 Pomegranate, Seeds Or Arils, Divided
• 3 Tablespoons Olive Oil
• 1 Lemon, Juiced
• 1 Tablespoon Sumac
• 1 teaspoon Cracked Black Pepper
• 1 teaspoon Sea Salt
• 4 Salmon Fillets

1. Prepare sauce first.
2. In a small sauce pan, over medium heat, combine orange juice and liquid honey.
3. Cook, stirring occasionally, until reduced about half.
4. The orange juice will take on a darker colour, with a golden quality from the honey.
5. This takes about 15 minutes.
6. Add in half the pomegranate seeds and cook a further 2 minutes.
7. Remove sauce from heat and set aside
8. Prepare a baking dish with some olive oil and set in the fillets.
9. Brush the top of each fillet with a little olive oil and sprinkle on lemon juice, followed by sumac, pepper, and salt.
10. Lastly, pour on the orange-pomegranate sauce.
11. Cover and chill 30 minutes.
12. Heat oven to 360 degrees F. Take fish out of fridge.
13. Sprinkle on the remaining pomegranate seeds, reserving a few for a fresh garnish before serving.
14. Bake, covered, for 20 minutes or until opaque and flaky.

orange juice, liquid honey, seeds, olive oil, lemon, sumac, pepper, salt, salmon

Taken from tastykitchen.com/recipes/main-courses/baked-salmon-with-orange-pomegranate-sauce/ (may not work)