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After eating salmon cooked by my daughter in Israel on Succos, I tried to recreate the tasty topping mix she used. Studded with a delicious nut and minced onion pesto topping, this side of salmon is a real showstopper and has a robust, fresh, and appealing flavor.
1 side of salmon, skin removed
1/3 cup Tuscanini Lemon Juice
3/4 cup basil pesto dressing (store-bought)
3/4 cup shelled, roasted, and salted pistachios, coarsely chopped
6 tablespoons pine nuts
3/4 cup roasted slivered almonds
4 and 1/2 tablespoons dried, minced onion, such as Gefen
8 cubes Dorot Gardens Frozen Cilantro
heaping 1/2 teaspoon salt
Preheat oven to 375 degrees Fahrenheit (175 degrees Celsius).
Rinse salmon and pat dry. Line a baking sheet with Gefen Parchment Paper and place salmon atop.
Drizzle salmon with lemon juice and rub it in. Repeat with dressing. Combine remaining ingredients in a ziplock bag; shake to mix well. Pour over salmon and press topping into fish over its entire surface.
Cover with foil and bake for 20 minutes. Remove foil and bake an additional 20 minutes or until fish is baked through. To check for doneness, use a fork to flake a small part in the middle. If it lifts easily and is bright pink and not opaque, then it’s cooked through. Spread some of the topping to cover the exposed patch. Remove from oven and cover loosely with foil to cool.
Food and Prop Styling by Shiri Feldman Food Prep and Styling by Chef Suzie Gornish Photography by Felicia Perretti
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