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Issue 402: Nutty Baked Salmon Topped with Pomegranates

Leah Barzel

This nutty, fruity fish will be an instant family favorite — make doubles!

Wednesday, June 21, 2017

 Mishpacha-Recipe

Food And Prop Styling By Amit Farber, Photography By Daniel Laila

Although I’ve given the basic recipe for two slices of salmon, I recommend making this recipe in larger amounts, since everyone is sure to ask for seconds.

INGREDIENTS

Serves 2 

  • 2 salmon fillets (preferably fresh)
  • 1 lemon
  • 2 Tbsp silan (date honey)

Topping
  • 1 bunch fresh parsley
  • 4 fresh mushrooms (any type)
  • 6–8 almonds, pecans, cashews, or walnuts, unroasted
  • 2 cloves garlic (optional)
  • ½ tsp salt
  • 2 Tbsp olive oil
  • lettuce, dates, pomegranate seeds, and scallions, for garnish


PREPARATION

Preheat oven to 450° F (230° C). Soak salmon fillets in water. Squeeze the lemon into the water. Let stand for 4 minutes. Rinse well. Place in a baking pan, skin-side down. Spread 1 Tbsp of silan onto each fillet.

To prepare the topping: Coarsely chop the parsley, nuts, garlic, and mushrooms in your food processor. Slowly add salt and olive oil and blend until texture is uniform but still coarse.

Place 1 Tbsp of topping on each fillet. Bake fish, uncovered, for 10 minutes. The topping will turn golden, while the fish remains pink and moist.

To serve: Arrange a bed of lettuce on a plate with date halves on top. Place the salmon on top and garnish with pomegranate seeds and thin scallion rings.

Note This is best served warm. If reheating, make sure not to dry out the salmon. It will last in the fridge for up to 4 days. 



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