SEPTEMBER 12 • 2024 | 47
Ingredients
8 3-ounce boneless salmon fillets, skin
on
2 tsp. brown sugar
½ tsp. sea salt
¼ tsp. cornstarch or potato starch
Black pepper
¼ cup pomegranate molasses, room
temperature
1 Tbsp. extra virgin olive oil or avocado
oil
Fresh pomegranate seeds and mint for
garnish (optional)
Directions
Place a rack in the middle of
the oven and preheat to 300°F.
Rinse the salmon fillets with
cold water and pat dry with a
paper towel. In a small bowl, mix
the brown sugar, salt and corn
or potato starch. Rub the flesh
side of the fillets evenly with
the brown sugar mixture. Lightly
season the fillets with black
pepper.
Grease a nonstick skillet
with olive oil or avocado oil,
and heat on medium until hot.
Place the fillets skin side up,
flesh side down into the skillet,
and increase heat to medium
high. Allow fish to sear for 1 to
2 minutes until a dark golden
crust forms. Be careful not to
overcrowd the pan — this will
make the fillets difficult to turn.
If the pan seems too crowded,
work in batches.
When a dark crust has formed
(it should be crispy and might
be a little black in places), use
a pair of tongs to gently turn
the salmon and let the skin side
sear for another minute.
Remove skillet from heat.
Transfer the fillets onto a lightly
greased baking sheet, or if your
skillet is oven safe (no plastic
handle, heat-resistant), you
can finish the fillets directly in
the pan. Brush each fillet with
½ tablespoon of pomegranate
molasses — ½ tablespoon per
fillet, 4 tablespoons total.
Transfer fillets to the
preheated oven and let them
cook for 8-12 minutes longer, or
until the internal temperature
reaches desired doneness.
Thicker fillets may take longer to
cook through. Serve fillets fresh
from the oven garnished with
fresh pomegranate seeds and
fresh mint, if desired.
Note: To make as a main
course serving four, use 4
6-ounce salmon fillets.
DATE-ROASTED BRUSSELS
SPROUTS
Adapted from Jake Cohen
Serves 4-6. Pareve
Ingredients
2 pounds brussels sprouts, trimmed
and halved
3 Tbsp. neutral oil
Salt and red pepper flakes to taste
3 Tbsp. date syrup (silan)
5 dates, pitted and coarsely chopped
Directions
Preheat oven to 450°F. On a
sheet pan, toss together the
brussels sprouts, oil, red pepper
flakes and salt. Spread in an
even layer.
Roast for 12 minutes, then
remove from the oven and
toss with the date syrup and
chopped dates. Return the pan
to the oven and roast for 10-12
minutes more, until the brussels
sprouts are caramelized and
tender. Taste and add salt as
needed.
Dr. Joelle Abramowitz works as an
economist at the University of Michigan’s
Institute for Social Research and also writes
about food and life. See more of her writing
at gastronomisteconomist.substack.com.