My obsession with dates continues from our latest trip to Israel. My whole family, including my dog (!), cannot help but reach into the fridge for a date or two every day. I have started adding them into my salads and, along with something salty, is drool-worthy.
I know you probably are used to cooking Brussels sprouts, but they actually make for a delicious crunchy salad when eaten raw. This makes it an even easier dish to throw together for a hot summer night.
4 6oz pieces of salmon
1 T lemon juice
1 clove garlic, minced
1 tsp dried dill
1 tsp dried oregano
Salt and pepper to taste
1 lb Brussels sprouts, trimmed and shredded in a food processor
5 oz arugula
6 dates, pitted and cut into small pieces
¼ of a large red onion, sliced
⅓ cup pistachio nuts
4 T olive oil
1 T date syrup or honey
1 T pomegranate molasses
1 T dijon mustard
¼ tsp salt and pepper
In a small bowl, combine the lemon juice with the herbs for the salmon. Place the salmon in a dish and pour the lemon juice and herb mixture over the top. Let it marinate while you prepare the dressing.
Mix all the dressing ingredients into a bowl and whisk until well combined.
Cook the salmon in the air-fryer at 380 for about 9 minutes. You can also grill it over medium heat if you choose.