Pomegranate Glazed Salmon

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Ingredients:

8 6oz skinless wild salmon fillets

Marinade:

1/4 C Soy Sauce
2 Tbs Extra Virgin Olive Oil
2 Tbs fresh lemon juice
2 Tbs fresh lime juice
2 Tbs Agave nectar
4 Garlic cloves, smashed
1 Tbs finely grated ginger
1 tsp kosher salt
1 tsp white pepper
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Glaze:

1/4 C Pomegranate molasses
2 Tbs Agave nectar
2 Tbs Soy Sauce
2 Garlic cloves, minced
1 tsp finely grated ginger
1 Tbs finely grated lime zest
Kosher Salt
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Method:

Combine all of the marinade ingredients in a large shallow dish.
Add the salmon and turn to coat both sides of the fish.
Cover and refrigerate for 1 hour, turning occasionally.

Whisk the glaze ingredients in a bowl.
Reserve.

About 10 minutes before the fish is finished marinating, preheat the broiler with the rack about 4 to 6 inches from the heat.

Place the salmon on a baking sheet, brush them with the glaze.
Broil them for about 3 minutes until they are starting the brown.
Brush them again with the glaze and broil for about 3 minutes more.
The glaze should be rich in color and the fish should just be cooked through.