Lemon Marinade
1/2 Cup Olive Oil
3 Lemons - juiced
1/2 Tspn Dijon Mustard
1 Large Clove of Garlic - minced
1/2 Tspn Kosher Salt
1/4 Tspn Fresh Ground Pepper
1 Tspn Dried Oregano

Whisk ingredients together in a mixing bowl.

Pour the marinade over 4 salmon steaks in a shallow dish. Cover and let sit in the refrigerator for 2 hours.

Cover a 1/2 cookie sheet with aluminum foil and brush lightly with canola oil. Broil the steaks about 3 inches from the flame for about 5 minutes on each side.
Remove from the oven, plate and then brush on some of the lemon marinade.

Serve with cucumber dressing and garnish with pomegranate seeds (arils) if available.

Cucumber Dressing
1 Cup Plain Yogurt
2 Tbspns Lemon Juice
1 Cup Cucumber - skinned and finely chopped
1/2 Tspn Kosher Salt
1 Large Clove Garlic - finely minced
1 Tspn Fresh Dill - finely chopped

Combine ingredients in blender or food processor and blend thoroughly.