Lox-Style Salmon with Fruit Salsa

Brynie Greisman Recipe By
  • Cooking and Prep: 3 h
  • Serves: 6
  • No Allergens

This fish should be made in advance and improves with time. Festive and colorful. The fish uses readily available ingredients and tastes fabulous. You can omit the salsa if desired, but it takes the dish to a different level. Thanks, Faigy F.

 

Ingredients (16)

Fruit Salsa

Main ingredients

Sommelier Suggests

Start Cooking

Make the Salsa

  1. Combine all salsa ingredients in a bowl and refrigerate for a few hours, preferably overnight.

     

Note:

You can sub freshly diced mango for the pineapple in the salsa. This is positively delicious on broiled chicken, with various schnitzel dishes, and with other fish as well.

 

Make the Salmon

  1. Wash salmon and pat dry. Place in a glass dish, sprinkle with salt and pepper, and bake at 240 degrees Fahrenheit (120 degrees Celsius) for 20-30 minutes. It should look almost raw.

  2. Remove fish from oven. Arrange onion slices on fish.

  3. Blend together oil, vinegar, salt, and dill in a food processor or with a hand blender. Pour over fish. Cover with Gefen Easy Baking Parchment Paper and then tightly with aluminum foil. Marinate in the fridge for at least three days.

  4. Serve cold, with fruit salsa on the side.

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