Pomegranate Salmon is my go to fish recipe for Rosh Hashanah. Everybody LOVES it… Not only is it delicious, but the presentation is phenomenal. My dear mother in law gets me the Joy of Kosher magazine as a gift every so often, and this recipe was published in the Fall 2012 issue. I’ve made it every Rosh Hashanah since! Every year I say, I have to share it with my readers… after all, I’ve shared it with most of my friends who have tasted it :-) So here you go, my dears: Pomegranate Salmon for Rosh Hashanah!
1 whole side of salmon, no skin, no bones,
1 large red onion, sliced very thin (use the food processor to get them super thin)
1/4 cup olive oil
1 cup pomegranate juice
1/4 cup unfiltered apple cider vinegar
2 TBS tomato paste
Salt and pepper to taste
1 tsp tumeric
1 cup pomegranate seeds (optional but come-on why would you pass on that!)
Here’s a visual of the procedure and below is the explanation. It’s super easy!
1- Pre-heat oven to 425 F.
2- Place the salmon in a pan just large enough to accommodate the fish in one layer.
3- Scatter the onions on top and on the sides of the fish.
4- Mix the oil, juice, vinegar, tomato paste, salt, pepper, and numeric in a bowl, and pour over the fish.
5- Cook about 20 minutes, or a tiny bit more until the fish flakes easily and the liquid thickens.
6- Serve hot or at room temperature.
7- Garnish with pomegranate seeds. (Optional)
*Original Recipe appeared in Joy of Kosher magazine Fall 2012 Issue.
Enjoy! Ketiva V’chatima Tova!
All Photos by Yael for JLP
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