Photo Credit: Burcu Avsar
Total Time: 40 minutes plus 1 hour marinating time
Salmon: 1/4 cup soy sauce 2 tablespoons extra-virgin olive oil 2 tablespoons fresh lemon juice 2 tablespoons fresh lime juice 2 tablespoons agave nectar 4 garlic cloves, smashed 1 tablespoon finely grated fresh ginger 1 teaspoon kosher salt 1 teaspoon freshly ground white pepper Eight 6-ounce skinless salmon fillets
Glaze: 1/4 cup pomegranate molasses 2 tablespoons agave nectar 2 tablespoons soy sauce 2 garlic cloves, minced 1 tablespoon finely grated fresh ginger 1 tablespoon finely grated lime zest Salt
1 cup shelled edamame, for garnish 1/2 cup pomegranate seeds, for garnish Armenian Rice, for serving
Marinate the salmon:Combine the soy sauce, olive oil, lemon juice, lime juice, agave nectar, garlic, ginger, salt and white pepper in a large, shallow dish. Add the salmon fillets and turn to coat. Cover and refrigerate for 1 hour, turning a few times.
Make the glaze: Meanwhile, in a medium bowl, whisk the pomegranate molasses with the agave nectar, soy sauce, garlic, fresh ginger and lime zest.
Cook the salmon: Preheat the broiler. Transfer the salmon fillets to a large rimmed baking sheet. Season with salt and brush with half of the glaze. Broil 4 inches from the heat for about 3 minutes, until the fillets begin to brown. Brush the fillets with the remaining glaze and broil for about 3 minutes longer, until richly glazed and the fish is just cooked through.
To serve: Transfer the fillets to plates. Garnish with the edamame and pomegranate seeds and serve with Armenian Rice.