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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.
1/2 cup Tonnelli Red Wine Vinegar
1 teaspoon Haddar Kosher Salt
1/4 cup sugar
1/2 cup water
1/2 red onion, thinly sliced
1/2 cup Gefen Mayonnaise
3 tablespoons Manischewitz Horseradish or other jarred beet horseradish
juice of 1/2 lemon
3 and 1/2 pounds whole side skin-on salmon
1 tablespoon Gefen Olive Oil
1 tablespoon Herbes de Provence
1/2 teaspoon sea salt
pepper, to taste
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.
Stir together the mayonnaise, beet horseradish and lemon juice. Cover and refrigerate.
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.
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