Cooking with a ‘superfruit’: Pomegranate

Pomegranate glaze: In saucepan over medium heat, reduce glaze ingredients until a syrup consistency, 12 -15 minutes. Keep warm.

Salmon: Heat sauté pan over medium-high heat and add olive oil. Season salmon filets with salt and pepper. Sear filets on both sides for 3-4 minutes per side. Brush salmon with pomegranate glaze.

Salad: In a mixing bowl, add fennel, arugula and orange segments and gently toss with olive oil, salt and pepper. Divide salad among four plates, garnish with pomegranate seeds and fresh-picked thyme and serve alongside salmon filets.

Note: To section oranges, cut off both ends and stand on end. Cut down sides from top to bottom, removing all the pith. Holding orange in hand, cut out segments in between membranes to make clean meaty segments.