1 Sarah Tuck, Editor
ypically, I gather my sons and assorted rellies for Christmas brunch at my place, but I'm considering mixing things up this year with (gasp) lunch! Like many I have been making a classic side of salmon with pomegranate molasses glaze for about the last eight years, this year I'll be swapping to the Christmas Salmon on page 68. The combination of salmon with sesame, ginger, garlic and orange,