Pomegranate Glazed Salmon

From Zahav: A World of Israeli Cooking, by Michael Solomonov and Steven Cook

1 small garlic clove
1 tablespoon finely grated orange zest
1 pinch ground Aleppo pepper
1 1/2 teaspoons kosher salt
1 skin-on salmon filet (1 1/2 to 2 lbs.)
Canola oil, for greasing the skewers
1/4 cup pomegranate molasses

Mix the garlic, orange zest, Aleppo pepper, and salt in a small bowl. Sprinkle the mixture over the salmon on both sides and wrap loosely with parchment. Refrigerate for 4 hours.

Cut the salmon into 1-inch pieces. Brush the skewers with oil. Thread the salmon pieces on the skewers and grill, skin side down, directly over hot coals on a grill. While the skin side is cooking, brush the flesh side with the pomegranate molasses. When the skin is crisp, flip the skewers and brush the skin side with the pomegranate molasses. Continue cooking until the fish is cooked, about 2 more minutes.

Serves 4

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