Salmon Rosettes With Pistachio Salsa

Dress up your salmon for Shavuos!

Directions

1. Place the parsley and dill in a medium sized bowl. Roughly chop the pistachios and add to bowl. Add garlic, lemon zest and juice. Stir in 1/2 cup olive oil and season with salt and pepper. Set aside.

2. Line a sheet pan with Gefen Parchment Paper. Preheat oven to 375 degrees Fahrenheit.

3. Starting at one end of a salmon strip, fold it over to make the center “bud”. Keep wrapping the strip until you reach the end. Use a toothpick to hold it closed if necessary.

4. Repeat with all the strips.

5. Place on prepared pan and drizzle with remaining 1/4 cup of the olive oil, add a generous grind of black pepper and salt. Roast for 15 minutes.

6. Remove from oven and cool.

7. Serve each rosette on a bed of salsa. Serve warm or at room temperature.

Notes:

It’s best to make the salsa a little in advance to allow the zest and garlic to infuse into the oil.