Cook up delicious salmon with a pomegranate glaze

Jewel-like pomegranate seeds add colour and zing to salmon fillets soaked in a mouth-watering fruity marinade. This dish is quick to prepare and is guaranteed to impress. Eat up!

• This dish takes only 10 minutes to prepare, 15 to marinade, and 12 to cook. It serves 4. Here's what you'll need:
• 75 ml (1/3 cup) pomegranate juice drink
• 30 ml (2 tbsp) soy sauce
• 1 clove garlic, sliced
• 4 salmon fillets, about 150 g (1/3 lb) each
• 30 ml (2 tbsp) olive oil or canola oil
• Seeds from half a pomegranate
• Chef's tip: to prepare a pomegranate, use a sharp knife to score the skin into quarters, top to bottom, without piercing deeply into the fruit. Hold the pomegranate over a large bowl and pull it apart. The membranes and seeds will separate into uneven sections. Remove the seeds from the sections with your fingers, taking care to remove all the membrane and any pith, which tastes bitter.

1. To make the marinade, pour the pomegranate juice drink and soy sauce into a large, shallow, non-metallic dish. Stir the garlic into the juice, then add the salmon and turn to coat. Cover and set aside to marinate for 15 minutes.
2. Preheat the broiler to high. Line the broiler pan with foil and brush with a little of the oil. Drain the salmon, place it on the foil skin side down, and brush with oil. Pour the marinade into a small pot over high heat and boil until thick and syrupy (2 - 3 minutes).
3. Spoon a little of the reduced marinade over the salmon portions and broil for three minutes. Turn, baste with more marinade, and broil for another four to six minutes, basting again until glazed and cooked through. Transfer the salmon to four plates, pour any glaze from the broiler pan over the fish, and sprinkle with pomegranate seeds before serving. Serve with a green salad or rice.

• You can use tuna steaks instead of salmon, using about 125 grams (1/4 pound) per portion.
• If you have a juicer, you can use it to make fresh pomegranate juice for the marinade. Juice the seeds from one or two fresh pomegranates to get about 75 ml (1/3 cup) of juice.

There's evidence which suggests that pomegranate juice can slow down the effects of aging. Additionally, the natural phytochemicals found in pomegranates may have anti-inflammatory properties that can help to relieve some of the symptoms of rheumatoid arthritis.

Each serving contains the following nutrients:

• 354 Calories
• 24 g Fat
• 4 g Saturated Fat
• 4 g Carbohydrates (0 g fibre)
• 31 g Protein

Fish is high in beneficial omega-3 fatty acids, and for most people, it's a very good idea to increase the amount of fish in their diet. This recipe is a straightforward and delicious way to do just that. Enjoy!