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Roasted Salmon with Horseradish Sauce & Pickled Onions


A head-turning dish full of vibrant flavors, from pickled onions to herbs to horseradish, and colors to match (hello, pink and fuchsia), this side of salmon could easily usurp gefilte fish at your next Seder.


Prepare the Pickled Onions


Place the vinegar, salt, sugar and water in a small saucepan and bring to a boil.


Place the prepared onions in a bowl and pour the hot vinegar mixture over top.


Let cool on the counter for one hour, then put in the fridge to chill.

Prepare the Horseradish Sauce


Stir together the mayonnaise, beet horseradish and lemon juice. Cover and refrigerate.

Prepare the Salmon


Preheat the oven to 450°F.


Line a large rimmed baking sheet with foil or Gefen Parchment Paper. Place the salmon, skin side down, on the baking sheet.


Rub with olive oil and sprinkle with Herbes de Provence, salt and pepper. Roast the salmon in the preheated oven until just opaque in the center, about 20 minutes.


Serve with pickled onions and horseradish sauce on the side.


Excerpted from Kosher Style: Over 100 Jewish Recipes for the Modern Cook by Amy Rosen. Copyright ©️ 2019 Amy Rosen. Published by Appetite by Random House®️, a division of Penguin Random House Canada Limited. Reproduced by arrangement with the Publisher. All rights reserved.