To mark the end of Jewish American Heritage Month this week, Chef Michael Solomonov joins the TODAY Food team with two of his favorite seasonal recipes that highlight Jewish ingredients and cooking techniques: He’ll show you how to make Pomegranate Glazed Salmon with Spring Vegetables and Crispy Zucchini Schnitzel.
Pomegranate-flavored salmon with asparagus and spring onions
Michael Solomonov
I love the versatility of veggies you can pair with salmon, and the dish is naturally gluten-free, making it perfect for pescatarians. Plus, it’s made in one pan, so cleanup is a breeze.
Hawaiian-style zucchini schnitzel
Michael Solomonov
Fresh, thickly sliced summer squash makes an unusual yet incredibly crispy schnitzel, and I like to serve it warm in pita bread with avocado, tomato and za’atar, or on a platter with yellow rice, shredded salad and herby tehina.
If you love great Middle Eastern recipes, you should also try these.
Chicken Kataifi Schnitzel with Shugh Tehina
Michael Solomonov
Crispy mushroom hummus tehina
Michael Solomonov
