- 1 c. Pomegranate Balsamic Vinegar
- 1/2 c. honey
- 6 slices fresh ginger
- 2 lemons, sliced
- 24 oz. salmon fillets
- Hawaiian Red Alaea Sea Salt & Pepper to taste
- Arugula or watercress leaves
Combine balsamic vinegar, honey, ginger & lemons in a small saucepan. Bring to boil. Reduce heat and simmer for 10-15 minutes or until reduced by half. Remove ginger and lemons. Set aside to cool. Glaze will thicken as it cools. Meanwhile, rinse salmon and pat dry. Sprinkle the salt & pepper and cook on a well-oiled grill 5-7 minutes per side until done. Serve over a bed of arugula and drizzle with pomegranate glaze.