Pomegranate-glazed Salmon

side of salmon, pomegranate molasses, olive oil, brown sugar, sweet chilli sauce, lime, sea salt, pomegranate seeds, mint

Place a side of salmon, skin on and bones removed, on a lined baking tray. In a bowl combine 2 tablespoons pomegranate molasses, 1 tablespoon olive oil, 2 teaspoons each of brown sugar and sweet chilli sauce, the zest and juice of a lime and a little flaky sea salt. Brush over flesh and bake at 180°C for 8-10 minutes. Serve at room temperature, garnished with pomegranate seeds and mint.