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Herb-Roasted Salmon PDF Print E-mail

by Lévana Kirschenbaum, The Whole Foods Kosher Kitchen


Your house will fill with the heady fragrance of the lemons and herbs. This is a snap to make; even the individual roll variation I am including is much simpler than it looks and will make you look like a pro with just a few more minutes work.


3 tablespoons olive oil
Juice and peel of 2 lemons
1 bunch flat parsley
Sea salt and freshly cracked pepper to taste
A handful of fresh herbs of your choice: thyme, basil, rosemary, tarragon, chervil, etc. (no more than 2 kinds), leaves only
6 large gloves garlic
1 side salmon, skinless and boneless, about 4 pounds, trimmed


Preheat the oven to 500 degrees.

Place all but the fish in a food processor and grind until you obtain a smooth paste. Rub the salmon in this paste, using it all up. Place the salmon in a pan just large enough to  hold it (if you have empty spaces, the liquids will burn). roast 20 minutes.

Serve warm or at room temperature. Garnish with lemon slices and chopped herbs.


GF (Gluten–Free), P (Passover)

Variation: Herbed Salmon Medallions:
Preheat the oven to 425 degrees. Cut the salmon into 10 strips, reserving the tail end for another use. Cut each strip through their thickness, leaving them attached at one end. You will get long thin strips.

Rub each strip in the paste, then roll tightly and secure with toothpicks. You will get neat little cylinders (medallions).

Place the medallion in a pan just large enough to contain them. Roast 20 minutes.

Serve warm or at room temperature. Garnish with lemon slices and chopped herbs.

Recipes: Fish, Kosher

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