Za’atar Salmon with Pomegranate Gremolata

Sina Mizrahi Sina Mizrahi
5.0 (3 reviews)

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.

30m 4
Easy Pescatarian Gluten Free Paleo Low Carb No Refined Sugar Parve

Contains: Tree nuts, Sesame

Directions

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.

About

Notes:

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

Variations:

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

Description:

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

Suggested Recipes

Explore

fish Good Food gremolata pomegranates Rosh Hashana Rosh Hashannah salmon Sina Mizrahi za'atar
Did you make this recipe yet?

What Cooks Are Saying

5.0 out of 5

3 global ratings

5 star
100%
4 star
0%
3 star
0%
2 star
0%
1 star
0%

Photos from Our Community

See how these recipes turned out in real kitchens. Photos from home cooks will appear here as they're shared.

Tell Us How It Went: Share Your Experience

2 Comments

Fayge •

This was delicious, but the gremolata actually makes all the difference. So crunchy and bright. Wouldn't make it without.

Avigael Levi Kosher.com Team •
Reply to Fayge

We agree :)

Alyssa •

Made this as the main dish for a yom tov meal, and it is very tasty! I like the way the gremolata brightens up the dish and adds layers of texture.