Recipe by Daniel Leibovitch

Salmon in Lemony Sauce

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Salmon in Lemony Sauce
Parve Parve
Easy Easy
8 Servings
Allergens

No Allergens specified

1 Hour, 20 Minutes
Diets
- Pescatarian - Gluten Free

Saucy and lemony!!! Perfect for Rosh Hashanah!!!

Ingredients

Salmon

  • 8 salmon fillets, 122 grams each and skin on

  • 1/4 teaspoon of ground black pepper

  • 1 teaspoon of Hungarian sweet paprika

  • 1 teaspoon ground cummin

  • 1 teaspoon of ras el hanout

  • juice of a medium sized lemon

  • 3 tablespoons extra virgin olive oil

  • 8 fat pinches of dried mixed herbs

Pepper Puree

  • 2 large red peppers, deseeded and shredded into large chunks

  • 1/2 a small cup of water, plus more if needed

Directions

For the Pepper Puree

1.

Blend all the ingredients together for 30 seconds, or until the consistency is smooth and runny. Add more water when needed.

To Cook the Fish

1.

In a large roasting tray with parchment paper, combine all the ingredients and the puree except for the mixed herbs. Cover with parchment paper and aluminum foil and place in the fridge overnight.

2.

Preheat the oven at 180 degrees Celsius (356 degrees Fahrenheit). Once the oven is fully preheated, place the fish in the oven for an hour, or until it is cooked through in the inside. Check occasionally.

3.

Ten minutes before the fish is done, take it out. Uncover and sprinkle the dried herbs on the fish (a single pinch for each fillet) and place back in the oven for the remaining 10 minutes.

To Serve

1.

Prepare eight lovely plates of your choice. Take the fish out. Gently portion out the sauce first and then the fish. Serve warm. Shana Tova U’metuka!!!

Tips:

If you don’t have time to marinate the fish overnight, you can do it for an hour.

Recipe tags

Daniel Leibovitch lemon sauce rosh hashanah salmon
Salmon in Lemony Sauce

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