Pomegranate-Glazed Salmon

¾ cup pomegranate juice

¼ cup orange juice

1 cup bulgur

2 cups water

4 pieces (5 ounces each) skinless center-cut salmon fillet

Salt & pepper

5 ounces radishes

5 dried apricot halves

3 green onions

Preparation:

Preheat oven to 450ºF. Line 18-inch by 12-inch jelly-roll pan with foil. In 1-quart saucepan, heat pomegranate and orange juices to boiling on high. Reduce heat to medium-low; simmer 15 minutes or until reduced to 1/3 cup. In large microwave-safe bowl, combine bulgur and water. Microwave on High 10 to 12 minutes or until bulgur is tender and water is absorbed.

Arrange salmon in prepared pan; sprinkle with 1/8 teaspoon each salt and freshly ground black pepper. Roast 8 to 10 minutes or until fish just turns opaque. Meanwhile, finely chop radishes, apricots, and green onions. Reserve 1 tablespoon green onion. Add remaining green onion to bulgur along with radishes, apricots, and 1/8 teaspoon each salt and freshly ground black pepper; stir to combine. Divide among serving plates. Top with salmon, then glaze. Garnish with reserved green onion. Serves: 4.