Salmon steak with pomegranate, balsamic and honey sauce

Cook the rice as indicated on the packet, adding the pink berries to the cooking water, then drain and set aside.

Cook the salmon in a non-stick pan over low heat for 10 minutes, turning halfway through.

Meanwhile, chop the shallot and sauté in a pan over low heat with a drizzle of olive oil for 3 minutes, stirring regularly.

Add the water, balsamic vinegar and honey, and cook over high heat for 3 minutes, stirring regularly. Reserve the sauce off the heat.

Cut the pomegranate into quarters and extract the seeds. Add 4 tablespoons of pomegranate seeds to the sauce, mix and set aside.

Just before serving, arrange the salmon on plates with sauce and fragrant rice.