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Parve
Medium
6 Servings
Allergens 
No Allergens specified
3 Hours
Diets
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.
1 long piece salmon fillet or 6 slices salmon fillet
salt and pepper to taste
1 red onion, thinly sliced
3 tablespoons oil
1/4 cup distilled vinegar
1 heaping teaspoon salt
1/4 package fresh dill
1/4 cup diced pineapple (fresh or Gefen Canned)
1/4 cup minced onion
1 clove garlic, minced or 1 cube Gefen Frozen Garlic
1 small jalapeno pepper, diced
1/4 cup combination red and green pepper, diced
1/2 cup Heaven & Earth Pineapple Juice
salt and pepper to taste
1 tablespoon chopped cilantro or 3 cubes Dorot Gardens Frozen Cilantro (optional)
Combine all salsa ingredients in a bowl and refrigerate for a few hours, preferably overnight.
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.
Remove fish from oven. Arrange onion slices on fish.
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.
Serve cold, with fruit salsa on the side.
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