Pomegranate molasses is the base of a fruity glaze for this salmon dish, resulting in perfectly caramelized exteriors. A bold and colorful relish of pomegranate arils, cilantro and spicy serrano chiles cuts through the richness of the salmon.
Chef Alex Guarnaschelli goes for the nostalgia factor when she stacks up crispy bacon, relish-topped tomatoes and vinegar-tossed lettuce on toasted bread.