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Dress up your salmon for Shavuos!
1 bunch parsley, leaves and stems, chopped or 4 cubes Gefen Frozen Parsley
1 bunch fresh dill, checked and chopped or 4 cubes Gefen Frozen Dill
1 cup shelled unsalted pistachios
1 clove garlic, crushed
1 lemon, zested and juiced
salt
freshly ground pepper
3/4 cup olive oil, divided
8 strips salmon filet, from mid-section, about 1/4 inch wide
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.
Line a sheet pan with Gefen Parchment Paper. Preheat oven to 375 degrees Fahrenheit.
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.
Repeat with all the strips.
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.
Remove from oven and cool.
Serve each rosette on a bed of salsa. Serve warm or at room temperature.
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