1. Place a rack in uppermost part of oven (or about 4" from heating element) and heat broiler.

2. In a small bowl, whisk 2 teaspoons pomegranate juice with the cornstarch until smooth; set aside. Bring remaining 1/3 cup pomegranate juice, the honey, mustard, orange zest, and a big pinch of salt to a boil in a small saucepan over medium-high. Whisk in cornstarch mixture and cook until thickened, about 1 minute. Remove from heat and set aside.

3. Season salmon all over with salt and pepper, then place fillets, skin side down, on a foil-lined rimmed baking sheet. Brush half of glaze over fish, then broil until tops begin to brown, about 5 minutes.

4. Remove salmon from oven and brush with remaining glaze, then continue to broil until cooked through, 5 to 7 more minutes. Transfer fish to a platter, leaving skin behind on baking sheet. Sprinkle parsley over salmon and serve.

Source: Hannaford fresh Magazine, March-April 2022