17
Mar
Mar
Something Fishy
Serving fish at your Purim seuda is commonplace. But the
recipe you use does not have to be! Try one of our delicious dishes this year
and treat your family to something new!
recipe you use does not have to be! Try one of our delicious dishes this year
and treat your family to something new!
Elegant and delicious; the pistachios and mint give
this salmon a new dimension.
this salmon a new dimension.
2 lbs salmon filet, from mid section, cut lengthwise into
8-10 ¼” strips
Salt and freshly ground pepper
4 tablespoons fresh mint, checked and chopped
Line a sheet pan with foil and preheat broiler or heat a grill pan until
sizzling.
Soak cedar sheets in salted water for a ½ hour, then drain.
¼ cup light olive oil
1 bunch parsley, leaves and stems, chopped
4 tablespoons fresh mint, checked and chopped
1 clove garlic, crushed
1 c shelled unsalted pistachios
1 lemon, zested and juiced
½ cup light olive oil
Salt and freshly ground pepper
Grease or line a sheet pan. Preheat oven to 375 F.
Starting at one end of a salmon strip, fold it over to
make the center “bud”. Keep wrapping the strip until you reach the end. Place
on prepared pan and drizzle with a light olive oil, add a generous grind of
black pepper and salt. Roast for 15 minutes. Remove from oven and cool.
make the center “bud”. Keep wrapping the strip until you reach the end. Place
on prepared pan and drizzle with a light olive oil, add a generous grind of
black pepper and salt. Roast for 15 minutes. Remove from oven and cool.
Roughly chop the parsley and mint and place in a medium
sized bowl. Roughly chop the pistachios and add to bowl. Add garlic, lemon zest and juice. Stir in
olive oil and season with salt and pepper.
It’s best to make the salsa a little in advance to
allow the zest and garlic to infuse into the oil.
allow the zest and garlic to infuse into the oil.
Serve each rosette on a bed of salsa.
This dish has a bit of a Mediterranean flavor that
makes it unique!
makes it unique!
2 teaspoons dried oregano
2 teaspoons sesame seeds
1 teaspoon cumin
1/4 teaspoon crushed red pepper flakes
1-1/2 pounds skinless salmon fillet, cut into 1-inch
pieces
pieces
2 lemons, very thinly sliced into rounds
olive oil cooking spray
1 teaspoon kosher salt
16 bamboo skewers soaked in water 1 hour
Line a sheet pan with foil and preheat broiler or heat a grill pan until
sizzling.
Mix oregano, sesame seeds, cumin, and red pepper flakes
in a small bowl to combine; set spice mixture aside.
Beginning and ending with salmon, thread salmon and folded lemon slices onto 8
pairs of parallel skewers to make 8 kebabs total. Spray the fish lightly with
oil or brush with olive oil and season generously with kosher salt and the
spice mixture.
in a small bowl to combine; set spice mixture aside.
Beginning and ending with salmon, thread salmon and folded lemon slices onto 8
pairs of parallel skewers to make 8 kebabs total. Spray the fish lightly with
oil or brush with olive oil and season generously with kosher salt and the
spice mixture.
Broil or grill salmon skewer on each side until cooked through, about 8 to 10
minutes total, turning once to cook both sides.
Serve hot or at room temperature.
You may have seen lots of recipes using cedar to add
flavor to your salmon but hesitated because they sounded complicated. Now you can try this simple recipe that packs
a punch!
flavor to your salmon but hesitated because they sounded complicated. Now you can try this simple recipe that packs
a punch!
6 cedar sheets
6 salmon fillets, skin removed—about 1 lb
Salt and freshly ground black pepper
6 tablespoons Dijon mustard
6 tablespoons brown sugar, not brownulated
6 tablespoons Dijon mustard
6 tablespoons brown sugar, not brownulated
Twine
Soak cedar sheets in salted water for a ½ hour, then drain.
Rinse the salmon under cold running water and pat dry
with paper towels. Generously season the salmon with salt and pepper on both
sides. Lay each salmon filet on a cedar sheet and spread the mustard over the
top and sides. Place the brown sugar in a bowl and crumble between your fingers,
then sprinkle over the mustard. Fold up the sides of the wrap and tie with
kitchen twine.
Heat your broiler or grill to high. Place the wrapped fillets on a foil-lined pan
or on the grill rack.
with paper towels. Generously season the salmon with salt and pepper on both
sides. Lay each salmon filet on a cedar sheet and spread the mustard over the
top and sides. Place the brown sugar in a bowl and crumble between your fingers,
then sprinkle over the mustard. Fold up the sides of the wrap and tie with
kitchen twine.
Heat your broiler or grill to high. Place the wrapped fillets on a foil-lined pan
or on the grill rack.
Cook until cooked through, around 15-20 minutes. Transfer
the salmon to a platter and serve wrapped.
the salmon to a platter and serve wrapped.