Make this recipe a recipe that people in that category can eat. categories: ['low_carb'], recipe: in a small saucepan combine glaze ingredients (pomegrante juice - lemons) and bring to a boil. reduce heat and let simmer for 10-15 minutes or until reduced by half. remove ginger and lemons and set aside to cool. rinse salmon and pat dry and then sprinkle with salt and pepper. grill salmon in an oiled grill pan for 5-7 minutes per side or until done. drizzle with glaze and serve.

Target recipe: pack chunks of salmon into quart jars. to each quart add 1 tbsp salt and 1 tbsp white vinegar. the vinegar will soften any bones missed. add 1 tbsp olive oil to keep the meat moist. add 1 tbsp catsup for color. seal the jars. leave 2 inch air space for expansion and process in pressure canner at 10 pounds pressure for 90 minutes. drain the oil off when ready to use.