Christmas salmon with pomegranate and orange

Ingredients for 6 servings:

• 1 kg of salmon fillets (half a salmon)
• 500 ml of pomegranate juice
• 100 g of brown sugar 
• 3 oranges
• 1 pomegranate 
• Fresh parsley
• Extra virgin olive oil
• Salt and pepper 

Preparation:

1. Ask your expert fishmonger at Consum to prepare the whole salmon, without the head or bones, and to cut out two fillets: one for this recipe, and the other you can freeze in portions.
2. Preheat the oven to 180ºC and prepare a baking tray with baking paper. Place the salmon fillet skin-down on the tray, pour a little oil over and season with salt and pepper.
3. Cook the pomegranate juice, sugar, juice of one orange and zest of another one in a pan on medium heat for 20 minutes, stirring occasionally. The final texture must be syrup-like.
4. Using a kitchen brush, brush the sauce on the salmon fillet and bake for 20 minutes at 180ºC.
5. Place the salmon in a serving dish over slices of orange and decorate with pomegranate and parsley.