- Recipes
- Shows
Popular Shows
- Articles
Main Categories
- Jewish Learning
Popular Articles
-
Login/Register
Parve
Easy
30 Minutes
Diets 
Holy Noodles perfectly blends together fish, pomegranate, and leek in a delicious and easy dish. The ingredients are also symbolic for the high holidays; fish reminding us to “swim” to do good, pomegranate reflective of receiving as many blessings as its seeds, and leek (the word in Aramaic means “to cut”) asking God to cut off our enemies. Holy Noodles is the perfect dish for the palate and soul.
1 package Manischewitz Extra Wide Egg Noodles
1 pound Atlantic salmon (skin on)
olive oil
kosher salt
black pepper
dill weed
1/2 large white onion, diced (1 cup)
1 leek, sliced (1 cup)
2 red bell peppers, sliced
2 cloves garlic, minced or 2 cubes Gefen Frozen Garlic
1/2 cup Baron Herzog Chenin Blanc or other white wine
1 lemon, halved
1/2 cup pomegranate seeds
parsley leaves
Boil the noodles according to package directions. Drain and set aside.
Heat a large sauté pan with three tablespoons of olive oil on medium-high heat.
Pat dry the salmon and sprinkle kosher salt on the skin side.
Place the salmon in the pan skin side down and sprinkle the other side with kosher salt, black pepper, and a generous amount of dill weed. Cook for five to seven minutes on each side. Once it’s cooked, remove the salmon and let it cool.
In the same pan on medium heat, add the onion and leek with a sprinkle of salt and pepper and sauté for three to five minutes. Add the minced garlic and sauté for 30 seconds, making sure it doesn’t burn. Then add the peppers and sauté for another two minutes.
Add the wine and cook, scraping up the browned bits from the bottom of the pot, until the wine is nearly evaporated, about two minutes.
Take the pan off the fire and add the noodles. Mix it to combine with the sauce. Squeeze over half a lemon with half a teaspoon kosher salt.
Shred the salmon with a fork and add it to the pan. Sprinkle the other half a lemon and another half teaspoon salt. Mix to fully combine. Garnish generously with pomegranate seeds (about half a cup) and finish off with parsley leaves. Eat right away or at room temperature.
Sponsored by Manishewitz
How Would You
Rate this recipe?
Please log in to rate
Excellent. Such a unique dish. Got great feedback from all out guests.