Pomegranate Sumac Salmon with Seared Lemons
We are excited to share a new delicious and healthy recipe that is both perfect for the holiday season and as a year-round treat, from Jamie Geller, world renowned chef and the “Queen of Kosher.” Recipe is for six servings.
- 2-pound side of salmon, skin on
- Juice of 1 lemon
- 2 teaspoons sumac
- 2 cloves garlic, finely minced
- 1 tablespoon extra-virgin olive oil
- 2 tablespoons pomegranate molasses
- Kosher salt
- Freshly ground black pepper
- 4 lemons, halved
- Pomegranate arils
- Baby mint leaves
- Preheat oven to 350°F.
- Line a cookie sheet with parchment paper
- Place salmon skin-side down on the prepared pan.
- In a small bowl, whisk together lemon juice, sumac, garlic, oil, pomegranate molasses, salt, and pepper.
- Pour and brush glaze all over salmon.
- Bake at 350°F for 25-30 minutes or until cooked through.
- Sear lemons cut-side down in a medium sauté pan over high heat for 5 minutes or until nicely browned.
- Serve salmon warm or at room temperature, garnished with pomegranate arils, mint leaves, and seared lemons.
The pomegranate is a traditional symbol of Rosh Hashanah and one of the seven species of the land of Israel. Many ask for the upcoming year to be filled with blessings, just as the pomegranate is rich and replete with seeds.
Pomegranates protect against heart disease, regulate cholesterol levels, reduce inflammation, prevent cancerous growths and slow cellular aging. They are a good source of antioxidants, vitamins A, C & E, folic acid and potassium.