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.