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I love this dinner! It’s refreshing, light, delicious, and looks so gorgeous when it’s served. Plus, it comes together in the time that it takes to bake a piece of fish. The cool thing is that you don’t have to do anything major to flavor the fish or the grain (I showed rice here, but I also make this using quinoa…that’s what makes it a complete meal!) because the dressing takes care of everything! You can bake one big salmon fillet or have the fish cut into individual portions, or even cubes… it doesn’t really matter (just adjust baking time accordingly). Serve this on a flat platter and you have a dinner that can’t help but make your eaters feel special even if it didn’t take much work. Enjoy!
1 and 1/2 pounds salmon
salt
pepper
squeeze of lemon
8 ounces chopped Romaine lettuce
1/2 English cucumber, diced
1/4 red onion, diced or sliced
1 red pepper, diced
1 cup Gefen Olives, halved
2 cups cooked rice or quinoa, for serving
1/2 cup Gefen Light Mayonnaise
1/3 cup lemon juice
1/2 teaspoon salt
dash crushed red pepper
1/4 teaspoon Gefen Oregano
1/4 teaspoon dried dill, such as Gefen
2 cloves garlic, crushed or 2 cubes Gefen Frozen Garlic
Preheat oven to 400 degrees Fahrenheit. Season fish with salt and pepper and squeeze lemon on top. Bake for 25 minutes (for one large fillet; if your salmon is cubed it will take half the time).
Meanwhile combine all dressing ingredients.
Plate the dish. On a big flat platter, place lettuce in one to two sections. Line up the rest of the ingredients. Drizzle the whole dish with the dressing and serve!
Photo by Chana Rivky Klein
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