Something Fishy

Serving fish at your Purim seudah is commonplace. But the recipe you use does not have to be! Try one of our delicious dishes this year and treat your family to something new!

Elegant and delicious, the pistachios and mint give this salmon a new dimension.

Salmon Rosettes with Pistachio Salsa

2 lbs. salmon fillet, from mid-section, cut lengthwise into 8–10 quarter-inch strips

1/4 cup light olive oil

1 bunch parsley, leaves and stems, checked and chopped

4 tablespoons fresh mint, checked and chopped

1 clove garlic, crushed

1 cup shelled unsalted pistachios

1 lemon, zested and juiced

1/2 cup light olive oil

Salt and freshly ground pepper

Grease or line a sheet pan. Preheat oven to 375° F.

Starting at one end of a salmon strip, fold it over to make the center “bud.” Keep rolling the strip until you reach the end. Place on prepared pan and drizzle with light olive oil. Add salt and a generous grind of black pepper. Roast for 15 minutes. Remove from oven and cool.

Roughly chop the parsley and mint and place in a medium sized bowl. Roughly chop the pistachios and add to bowl. Add garlic, lemon zest and juice. Stir in olive oil and season with salt and pepper.

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

Serve each rosette on a bed of salsa.

This dish has a bit of a Mediterranean flavor that makes it unique!

Salmon Kabobs

2 teaspoons dried oregano

2 teaspoons sesame seeds

1 teaspoon cumin

1/4 teaspoon crushed red pepper flakes

1-1/2 lbs. skinless salmon fillet, cut into 1-inch pieces

2 lemons, very thinly sliced into rounds

Olive oil cooking spray

1 teaspoon kosher salt

16 bamboo skewers soaked in water for 1 hour

Line a sheet pan with foil and preheat broiler or heat a grill pan until sizzling.

Mix oregano, sesame seeds, cumin, and red pepper flakes in a small bowl to combine; set spice mixture aside.
Beginning and ending with salmon, thread salmon and folded lemon slices onto 8 pairs of parallel skewers to make 8 kebabs total. Spray the fish lightly with oil or brush with olive oil and season generously with kosher salt and the spice mixture.
Broil or grill salmon skewer on each side until cooked through, about 8 to 10 minutes total, turning once to cook both sides.

Serve hot or at room temperature.

You may have seen lots of recipes using cedar to add flavor to your salmon but hesitated because they sounded complicated. Now you can try this simple recipe that packs a punch!

Cedar Salmon

6 cedar sheets
6 salmon fillets, skin removed — about 1 lb.

Salt and freshly ground black pepper
6 tablespoons Dijon mustard
6 tablespoons brown sugar, not brownulated

Twine

Soak cedar sheets in salted water for 1/2 hour, then drain.

Rinse the salmon under cold running water and pat dry with paper towels. Generously season the salmon with salt and pepper on both sides. Lay each salmon filet on a cedar sheet and spread the mustard over the top and sides. Place the brown sugar in a bowl and crumble between your fingers, then sprinkle over the mustard. Fold up the sides of the wrap and tie with kitchen twine.
Heat your broiler or grill to high. Place the wrapped fillets on a foil-lined pan or on the grill rack.

Cook until cooked through, around 15–20 minutes. Transfer the salmon to a platter and serve wrapped.