Nutrition per serving may change if servings are adjusted.
2 medium carrots, coarsely chopped (1 cup)
4 fresh or frozen skinless salmon fillets, about 1 inch thick (1 to 1¼ pounds total)
½ teaspoon salt
¼ teaspoon black pepper
⅛ teaspoon cayenne pepper
1 medium shallot, peeled and thinly sliced
1 tablespoon butter
2 medium oranges, peeled and sectioned
1 tablespoon honey
¼ cup pomegranate seeds
1 tablespoon snipped fresh chives (optional)
In a small saucepan cook carrots in a small amount of boiling water for 4 minutes or until crisp tender. Drain; set aside.
Thaw salmon, if frozen. Rinse salmon with cold water and pat dry with paper towels. Place salmon on the unheated rack of a broiler pan. In a small bowl combine salt, black pepper and cayenne pepper. Sprinkle evenly over salmon fillets. Measure thickness of fish. Broil salmon 4 to 5 inches from the heat for 4 to 6 minutes per ½-inch thickness of fish or until fish flakes easily when tested with a fork.
Meanwhile, for relish, in a large skillet cook carrots and shallot in hot butter over medium heat about 6 minutes or until shallots are tender, stirring occasionally. Add orange sections. Cook for 1 minute more. Drizzle with honey and toss to coat.
To serve, spoon relish onto each of four serving plates. Place a salmon fillet on top of relish. Sprinkle with pomegranate seeds and, if desired, chives.