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We’ve always been big fish people. In fact, my great-grandmother used to serve seven kinds of fish on special occasions (only very few cousins can name them all in the original Swiss). When I’m in the mood of some variety in my fish course, I love offering a salad like this one that takes your Shabbos table up a few levels.
8 ounces (225 grams) arugula or mixed greens
1 sweet potato, cubed
2 peppers, cut in large dice
1 red onion, cut in large dice
salt, to taste
pepper, to taste
1 pound (450 grams) salmon
1 tablespoon sunflower seeds
1/3 cup finely chopped chives or scallions
1/4 cup finely chopped dill
1 cup Gefen Mayonnaise
1 tablespoon stone-ground honey mustard
1 tablespoon Tuscanini Apple Cider Vinegar
1/3 cup water
1/2 teaspoon salt
Combine ingredients for the dressing and set aside.
Preheat oven to 425 degrees Fahrenheit (220 degrees Celsius).
Spray a non-disposable baking sheet covered in Gefen Parchment (I use two one-eighth sheet trays for this) and arrange the vegetables in a single layer. Spray with cooking spray and season with salt and pepper.
Roast for half an hour.
Place salmon in a baking pan and spread two tablespoons or so of the dressing over it.
Bake in the same oven for 17–22 minutes or until it flakes easily. Do not overcook.
Place the arugula in a salad bowl and mix with the remaining dressing.
Add the roasted vegetables and sunflower seeds. Lightly toss so the vegetables stay intact.
Flake the salmon over the top and serve.
Props and Styling by Goldie Stern
Photography by Felicia Perretti
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