Lox-Style Salmon With Fruit Salsa

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.

Directions

Make the Salsa

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

Notes:

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 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.

Recipe tags

Allergy-friendly Cilantro Dairy free Festive Fish Fish marinade Fresh fruit Fruit salsa Fruity fish Gluten free Gravlax Healthy Holiday Jalapeno Lox Make in advance Marinade Marinated fish Meatless Mondays Nine days No mayo No mayonnaise Non-dairy Onions Pareve Parve Peppers Pesach Pineapple Salmon Shabbos Shavuos Yom tov