This week Jewish American Heritage Month comes to a close. To mark the occasion, chef Michael Solomonov is joining the TODAY Food team to prepare two of his favorite seasonal recipes that highlight Jewish ingredients and cooking techniques. He shows us how to make pomegranate-glazed salmon with spring veggies and crispy zucchini schnitzel.
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Pomegranate-Glazed Salmon with Asparagus and Spring Onions
I love the versatility of vegetables you can pair with the salmon. The dish is also naturally gluten-free and great for pescatarians. And it's a one-pan meal, which makes for easy clean up.
Fresh, thick slices of summer squash make unusual but delightfully crispy schnitzel. I like to serve it hot in pitas with avocado, tomato and za'atar or on a platter with yellow rice, chopped salad and herbed tehina.
If you like those magnificent Middle Eastern recipes, you should also try these:
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Chicken Kataifi Schnitzel with Schug Tehina
