Christmas Salmon

pat the salmon  fillets dry

season with salt, pepper and paprika

finely chop the shallot

mince the garlic cloves

heat oil and butter  over medium high,  add salmon fillets

sear 3 minutes  per side

remove from skillet

add garlic and shallot,  cook for 3 minutes  over low

deglaze the skillet  with 1/4 cup water

add pomegranate  molasses, maple syrup,  salt and pepper

return salmon  to skillet

coat with  pomegranate sauce

add rosemary,  lemon juice and  black pepper

top with  lemon zest

sprinkle with  chili flakes and  pomegranate seeds