Baked Salmon with Orange-Pomegranate Sauce

Prepare sauce first. In a small sauce pan, over medium heat, combine orange juice and liquid honey. Cook, stirring occasionally, until reduced about half. The orange juice will take on a darker colour, with a golden quality from the honey. This takes about 15 minutes. Add in half the pomegranate seeds and cook a further 2 minutes. Remove sauce from heat and set aside

Prepare a baking dish with some olive oil and set in the fillets. Brush the top of each fillet with a little olive oil and sprinkle on lemon juice, followed by sumac, pepper, and salt. Lastly, pour on the orange-pomegranate sauce. Cover and chill 30 minutes.

Heat oven to 360ºF. Take fish out of fridge. Sprinkle on the remaining pomegranate seeds, reserving a few for a fresh garnish before serving.

Bake, covered, for 20 minutes or until opaque and flaky.