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Pomegranate Glazed Salmon

Serves 4

2 – 3 tbsp olive oil, divided

2 shallots, minced

Kosher salt and freshly ground black pepper

½” knob ginger, minced

2 - 3 tsp chopped fresh thyme or rosemary leaves

⅓ cup pomegranate juice

1 lemon or lime, for zest and juice

1 orange, for zest and juice

2 - 3 tbsp pomegranate molasses

1 - 2 tbsp honey or brown sugar

½ - 1 tsp fish sauce

1 ½ - 2 lbs salmon, cut into 4 filets

Handful chopped fresh herbs, such as mint, basil, dill, chives, parsley, or a combination

1. Preheat oven to 400°F. Place a small skillet or pot over medium heat and add about 1 tablespoon of olive oil. When the oil is shimmering, add the shallot and cook gently, lowering the heat if needed to prevent browning. Season with salt and pepper and cook until tender and aromatic, about 3–5 minutes. Stir in the ginger and cook for 30 seconds. Stir in the herbs and spices; cook an additional 30 seconds. Add the pomegranate juice and scrape any bits stuck to the bottom of the pan; cook until reduced by ½.
2. Stir in zest and juice from half of each citrus (wedge remaining citrus halves and set aside for serving) and bring to a simmer. Stir in the pomegranate molasses, honey or sugar, and fish sauce to taste until sauce is balanced between sweet, sour, and salty; continue to simmer for a couple minutes until thick enough to coat the back of a spoon.
3. Coat a baking dish—just snug enough to fit the fish in a single layer—with the remaining olive oil. Add the fish and season with salt and pepper. Add half of the pomegranate glaze, reserving the remaining half, and turn the fish to coat evenly.
4. Transfer to the oven and cook for 6 minutes. Remove the pan from the oven and brush most of the remaining glaze over the fish, leaving a little behind to save for finishing. Return the fish to the oven and continue to cook until cooked through to about 130°F, about 4 - 7 minutes more; the fish should flake apart easily. As the fish is cooking, keep an eye on it to be sure the glaze is not overly browning; loosely cover with foil if needed. Once the fish is removed from the oven, drizzle the very last bit of reserved glaze over the fish and serve with fresh herbs and citrus wedges.

Couscous with Butternut Squash, Toasted Nuts, and Dried Fruit
Sydney Willcox
Serves 4

1 small or ½ large butternut squash, peeled and diced into ½-inch cubes
2 tbsp cooking olive oil
1 cup pearl (Israeli) couscous
1 large shallot, minced
1 sprig rosemary or sage or bay leaf, or 3 thyme sprigs
¼ - ½ tsp warm spice mix, such as ras el hanout or baharat, optional
Kosher salt, freshly ground black pepper, and pepper flakes such as urfa or aleppo
1½ cups water, vegetable stock, or chicken stock
⅓ cup dried currants, dates, raisins, or apricots, chopped if needed, soaked in water and drained
⅓ cup toasted pine nuts, almonds, or pistachios, lightly chopped
4 scallions, thinly sliced, or ¼ red onion, thinly shaved
Handful chopped fresh parsley
1 lemon, for zest and juice
½ orange, for zest and juice
1 - 2 tbsp good quality extra virgin olive oil or toasted pistachio oil
Drizzle of pomegranate molasses, optional

1. Roast the squash: Preheat oven to 425°F. Toss squash with olive oil, salt, and pepper. Spread on a sheet pan in a single layer and roast 25–30 minutes, flipping halfway, until tender and browned at the edges.

2. Cook the couscous: Place a saucepan over medium low heat and add a thin layer of oil. Add the shallot and herb sprigs; add a pinch of salt and pepper and sweat gently until softened and fragrant, about 2 - 3 minutes, lower heat if needed to prevent browning. Add the couscous, along with the spices, if using, and another small pinch of salt and pepper; toss well. Cook until couscous begins to toast, about 3 - 4 minutes, developing a golden color and nutty aroma. Add the water or stock, bring to a boil, then reduce heat to low. Cover and simmer for 8–10 minutes, stirring once or twice, until the couscous is tender and the liquid is absorbed. Let sit for 3 - 5 minutes, covered, before fluffing with a fork; discard the herb sprig.

3. Meanwhile, finish prep: Soak dried fruit in water to plump it; drain after 10 minutes. Toast nuts in oven or in a dry pan until lightly golden and aromatic. Chop scallions or onion and parsley.

4. Assemble: Gently fold the roasted squash, soaked and drained dried fruit, toasted nuts, scallions or red onion, and parsley into the couscous. Stir in about 1 - 2 tbsp good quality olive oil, and the zest and juice of half the lemon and one quarter of an orange. Taste and adjust with more citrus juice, olive oil, or seasoning to your liking. Serve warm or at room temperature with a drizzle of pomegranate molasses to garnish.