To make the blueberry balsamic glaze, pour the pomegranate juice, balsamic vinegar, and raw cane sugar into a large sauté pan and heat on high. Cook the mixture for 4-6 minutes, stirring constantly. Once the sauce starts to thicken, add the blueberries, and season with salt and pepper to taste. Cook an additional 2-3 minutes, until the sauce reaches the consistency of maple syrup. Set aside. To make the salmon, season the fillets with salt and pepper to taste. Heat the oil in a separate large sauté pan over medium high heat. Place the salmon into the hot oil, skinned side up and cook for 4 minutes. Flip the fish and cook an additional 4 minutes, or until the internal temperature reaches 145°F. Place salmon on a serving dish and top with the blueberry balsamic glaze. Garnish with lemon zest.
Nutritional Information (Per serving): Calories 290, Fat 11g, Sat Fat 1.5g, Cholesterol 60mg, Sodium 55mg, Total Carbohydrate 25g, Fiber 1g, Sugars 23g, Protein 23g, Vitamin A 2%, Vitamin C 8%, Calcium 2%, Iron 6%