Turkish-Vacation Salmon

Finally used the dried tomatoes we brought back from Turkey last year -- as well as almost the last of the pomegranate molasses!

Turkish-Vacation Salmon

1 1-lb salmon fillet, frozen
1 very large or 2 medium zucchini, cut into quarters lengthwise and then sliced
1 cup dried tomatoes, shredded (not reconstituted)
1.5 medium onions, diced
1 tbsp canola oil
1 tbsp sesame oil
large pinch dried hyssop or oregano
salt
juice of 1/2 lemon
drizzle of pomegranate molasses

Preheat a George Forman type grill. Meanwhile, saute the zucchini and onion in the canola oil about 5 minutes. At this point, put the frozen fish directly on the grill. Cook it for 8-10 minutes, depending on the thickness of the fillet. While it is cooking, add the dried tomatoes and sesame oil to the vegetables, along with about a quarter cup of water. Continue to cook until the salmon is done or until you decide the zucchini is too soft. Add a large pinch of hyssop to the vegetables; salt to taste.

Pile the vegetables onto a platter and lay the fish on top. Drizzle with lemon juice and pomegranate molasses. Serve hot.

Serves 2.