Pomegranante-Balsamic Glazed Salmon

Ingredients:

For the pomegranate-balsamic glaze:

3 tbsp pomegranate juice
2 tbsp brown sugar
2 tbsp balsamic vinegar
1 tbsp Dijon mustard
1 tsp cornstarch
pinch cayenne pepper

For the salmon:

1 tsp light brown sugar
1/2 tsp kosher salt
4 salmon fillets
ground black pepper
1 tsp olive oil

Directions:

1. Whisk together all the ingredients in a small saucepan. Bring to a boil over medium heat and cook for about 1-2 minutes, until thickened and syrupy. Remove from heat and cover to keep warm.

2. Preheat the oven to 300 degrees. Combine the brown sugar and salt in a small bowl. Pat the salmon dry with paper towels, and season with pepper. Sprinkle the brown sugar mixture evenly over the salmon, rubbing to distribute evenly.

3. Heat the oil in an oven-safe nonstick skillet over medium-high heat until just smoking. Place salmon, skin-side-down, in the skillet, and cook until well-browned, about 1 minute. Use a spatula to carefully flip each fillet, and cook on the skin-side for 1 minute.

4. Remove the skillet from heat and brush the fillets with glaze. Transfer salmon to a platter or plates and serve.