Recipe by Sina Mizrahi

Za’atar Salmon with Pomegranate Gremolata

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Parve Parve
Easy Easy
4 Servings
Allergens

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.

Ingredients

Salmon

Pomegranate Gremolata

  • 1 cup parsley leaves, finely chopped

  • 1/4 cup pomegranate seeds

  • 2 cloves garlic, minced or 2 cubes Gefen Frozen Garlic

  • 1 tablespoon finely chopped roasted, unsalted pistachios

  • 2 teaspoons lemon zest or chopped preserved lemon rind

  • 1/2 teaspoon flaky salt, such as Maldon

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.

Notes:

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

Variation:

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

About

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

Za’atar Salmon with Pomegranate Gremolata

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Fayge
Fayge
1 year ago

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

Avigael Levi
Admin
Reply to  Fayge
1 year ago

We agree 🙂

Alyssa
Alyssa
3 years ago

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.