Pomegranate-Glazed Salmon

Brushed with a tangy glaze that starts with bottled barbecue sauce, this succulent salmon is paired with sauteed Swiss chard. An irresistible and ultra-healty combination.

• Ready In: 35 mins
• Serves: 4

Ingredients

• 3⁄4 cup pomegranate juice
• 1⁄4 cup  bottled barbecue sauce
• 1  tablespoon olive oil
• 1  garlic clove, minced
• 2  teaspoons  chopped peeled fresh ginger
• 1 1⁄2 lbs swiss chard, cut into 3-inch pieces, 8 cups
• 1⁄4 teaspoon salt
• 1 1⁄2 lbs salmon fillets

Directions

1. In small pot, combine pomegranate juice and barbecue sauce; over medium-high heat, bring to boil. Reduce heat to medium; cook until thickened, 10 minutes. Cool.
2. Position broiler rack so that top of salmon on rack in pan will be 4 inches from heat source; preheat broiler.
3. In large nonstick skillet, heat oil over medium-high heat. Add garlic and ginger; cook, stirring, 1 minute. Add chard and salt; cook, stirring frequently, until tender, 10-12 minutes.
4. Meanwhile, brush salmon with juice mixture; place on rack in broiler pan. Broil 5-6 minutes or until opaque. Serve over chard mixture.