Looking for an impressive yet straightforward main course for Rosh Hashanah? This honey-glazed salmon topped with pomegranate seeds brings together traditional holiday symbols in a dish that's both visually striking and simple to execute.
Ingredients:
4-5 salmon fillets
3 tablespoons honey
2 tablespoons olive oil
2 tablespoons soy sauce
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Ready for more?
2 cloves garlic, minced
1 tablespoon lemon juice
½ teaspoon sweet paprika
Salt and black pepper to taste
½ cup pomegranate seeds
Fresh parsley or cilantro for garnish
Preparation:
- Heat your oven to 375°F (190°C).
- In a small bowl, whisk together the honey, olive oil, soy sauce, minced garlic, lemon juice, and paprika until well combined.
- Arrange the salmon fillets on a baking sheet lined with parchment paper. Season lightly with salt and pepper, then pour the honey mixture over the fish, ensuring each piece is well coated.
- Bake for approximately 12-16 minutes, depending on the thickness of your fillets.
- For a slightly caramelized finish, switch the oven to broil mode for one to two minutes at the end of cooking.
6. Remove from the oven, scatter pomegranate seeds and fresh herbs over the top, and serve immediately while hot.
