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Recipe by Naomi Nachman

Citrus Salmon With Date and Herb Paste

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Citrus Salmon With Date and Herb Paste
Parve Parve
Easy Easy
8 Servings
Allergens

No Allergens specified

1 Hour
Diets
- Pescatarian - Gluten Free - No Refined Sugar - Paleo

I make salmon a lot during the year and keep trying to come up with new recipes. This one is perfect for Rosh Hashanah, as I like to incorporate simanim into all my dishes. It presents so beautifully on a long platter, with a pop of color from the citrus. Click here to download the full holiday Family Table supplement, exclusive to Kosher.com.

Ingredients

Citrus Salmon With Date and Herb Paste

  • 1/4 cup fresh dill

  • 1 teaspoon kosher salt

  • 1 orange, thinly sliced

  • 1 lime, thinly sliced

  • 1 lemon, thinly sliced

Wine Pairing

Gush Etzion Blessed Valley Chardonnay

Directions

1.

Preheat oven to 400 degrees Fahrenheit (200 degrees Celsius).

2.

Place salmon on a baking sheet lined with Gefen Parchment Paper.

3.

In a small bowl, place dates and boiling water and soak for half an hour until soft. Blend in a food processor.

4.

While the machine is running, add oil, vinegar, garlic, and fresh herbs; blend until a paste is formed.

5.

Spread paste over salmon. Place citrus slices over the salmon in an alternating pattern.

6.

Bake for 20 minutes.

Notes:

Here’s a shortcut sauce recipe that will taste delicious as well!

• 3 cloves garlic, crushed

• 2 tablespoons olive oil

• 2 tablespoons Heaven & Earth Date Syrup (silan)

• 1 tablespoon balsamic vinegar

• 1 teaspoon kosher salt

In a small bowl mix together all the ingredients and pour over salmon. Place citrus slices over the salmon in an alternating pattern and bake for 20 minutes as above.

Credits

Food and Prop Styling by Shiri Feldman. Food preparation by Leah Hamaoui. Photography by Hudi Greenberger.

Recipe tags

beautiful citrus fish fruity herbs kosher for passover naomi nachman oranges Pesach presentation salmon simanim
Citrus Salmon With Date and Herb Paste

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Sue Stettner
Sue Stettner
5 months ago
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