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Za’atar Salmon with Pomegranate Gremolata


When my kids were little (not very long ago), the afternoons stretched out and I’d join them on the floor — building Lego towers and erecting forts. I miss that stage more than I wished for it to pass. (Take note, young mothers, it flies by.) Play time was all day, and when dinner hour came along, I turned to easy, minimal recipes. This za’atar fish is nothing more than sprinkling some spices before the fish gets a short roast. We would eat it straight from the pan, flaking pieces of fish with our forks, swooping it into our mouths, like they were jet planes. The gremolata is a beautiful, fruity topping that adds brightness and contrast. I save it for when I’m particular about presentation. More often than not, I skip it, because some (many?) days, simplicity wins.   Use code KOSHER for free shipping when you purchase Good Food.


Prepare the Za’atar Salmon with Pomegranate Gremolata

1. Preheat oven to 400 degrees Fahrenheit. Line a baking sheet with Gefen Parchment Paper.
2. Place salmon on prepared baking sheet. In a small bowl, combine oil and spices. Pat onto fish; roast for 12 to 15 minutes, or until the edges are browned and crisp and the fish flakes easily.
3. Prepare the gremolata. In a small bowl, toss together parsley, pomegranate seeds, garlic, pistachios, lemon rind, and salt.
4. Top salmon with gremolata and serve.


Za’atar is a blend that has many adaptations; look for one with hyssop leaves and sumac.


Substitute za’atar with one tablespoon hawaij + two tablespoons maple syrup.


Reproduced from Good Food by Sina Mizrahi with permission from the copyright holders ArtScroll/Mesorah Publications, LTD.