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Parve
Easy
4 Servings
Allergens 
No Allergens specified
30 Minutes
Diets
The perfect Rosh Hashanah appetizer.
1 tablespoon oil
2 leeks (white and light green parts), sliced
4 fillets of salmon
1/4 cup pomegranate molasses
4 tablespoons brown sugar, divided
1 tablespoon Haddar Dijon Mustard
pomegranate seeds (optional, for garnish)
Place a tablespoon of oil in a frying pan over medium heat and add the leeks. Sauté for about 15 minutes over medium heat until soft.
Add two tablespoons brown sugar and allow to caramelize for another five minutes. Set the leeks aside.
Mix together pomegranate molasses and add two tablespoons of brown sugar and one tablespoon of Dijon mustard.
Brush about half the sauce on top of salmon fillets. Cook the salmon at 400 degrees Fahrenheit for 10 minutes.
Remove from oven, brush the remaining glaze over the salmon, top with the leeks, and return to the oven for another 10 minutes.
Sprinkle with pomegranate seeds and serve.
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Just made this for Rosh Hashana. Gorgeous and delicious. Quite sweet so would keep just for this yom tov.