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Forum
-> Recipe Collection
-> Pesach Recipes
Happy 2B
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Thu, Apr 17 2014, 11:26 am
I'm looking for a baked salmon recipe without processed products such as mayo, ketchup etc.
Only basics like sugar oil lemon etc. But looking for something really good to serve guests?
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rae gi
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Thu, Apr 17 2014, 11:37 am
Skin side down, sprinkle fish with a bit of salt, pepper, paprika, then a bit of lemon juice, bake. Serve hot or cold with pesto. The orange and green colors will make a festive presentation.
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Lady Bug
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Thu, Apr 17 2014, 11:42 am
Whisk Pesach edition had a recipe for salmon cooked in Chabliss wine.
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Happy 2B
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Thu, Apr 17 2014, 12:08 pm
Lady Bug wrote: | Whisk Pesach edition had a recipe for salmon cooked in Chabliss wine. |
Does it have to be chabliss wine though? I mean I have wine but not necessarily that wine what is that wine like? thank you lady bug...
Rae gi we don't use pesto or parika so it would probably be yummy with lemon and salt but not anything extraordinary. I do appreciate the thought though.
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OOTBubby
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Thu, Apr 17 2014, 12:33 pm
Pickled Salmon
1 lg. onion, sliced in rings
1 cup sugar
3 cups water
1/3 cup vinegar or lemon juice
1/2 tsp. salt
1 tbsp. pickling spice (or whatever combination with bay leaves, peppercorns is available) -- can leave out
6 slices salmon
Put onion and sugar in a pot and cook on medium flame until sugar is dissolved. Add water, vinegar, salt and spices (wrap spices in parchment so it doesn’t stick to fish). Bring to a boil.
Put salmon slices in baking dish and pour liquid over it. Bake covered at 350 for 13 minutes or until done. Let sit refrigerated for a few days before serving for best flavor.
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Liba
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Thu, Apr 17 2014, 12:39 pm
Tamiri's Pesach duck sauce is wonderful on salmon.
1 Tbsp oil
1 large red onion, finely diced
6 Tbsp sugar
1/2 tsp fresh ginger, minced or very finely chopped
1-1/2 Tbsp lemon juice or juice of half a lemon
2 tsp potato starch
1 cup orange juice
salt and pepper to taste
Saute onion with oil and sugar over medium flame for 10 minutes, until syrupy.
Add ginger and lemon juice to pot.
Disslove potato starch in orange juice, and add to pot.
Season with salt and pepper to taste.
Cook until the sauce thickens.
You can leave out the potato starch if you don't use it.
Another option; you can just bake the salmon with a little salt, a lot of cut up onions and some dill. Also totally delicious and very simple.
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WastingTime
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Thu, Apr 17 2014, 3:30 pm
I've come to realize that salmon doesn't need anything on it to make it taste good. Just make sure to cook it until its just done so its moist and not dry (20-30 min depending on thickness). All I do is sprinkle some black pepper and squeeze a bit of lemon on it. I served it for lunch on the first day of chag- I made a red cabbage salad and put some on each plate with a slice of salmon on top- was a huge hit. Good Luck!!
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ra_mom
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Thu, Apr 17 2014, 7:45 pm
1 1/4 lb salmon fillet
1/4 cup lemon juice
2 Tbsp olive oil
2 garlic cloves crushed (or use grated onion if you do not use garlic)
1 1/4 tsp kosher salt
1/2 tsp coarse black pepper (optional for pesach)
soak salmon in lemon juice for 15 minutes. pat dry and arrange in pan.
combine olive oil, garlic or onion, salt and pepper to form a paste. spread evenly over salmon.
bake uncovered in oven preheated to 400 for 18 minutes.
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imasinger
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Thu, Apr 17 2014, 10:17 pm
I usually do two pans of baked salmon. I start by coating the pans with oil. On one pan, I put salt and pepper. Zehu. On the other, I mix homemade mayo (egg, oil, lemon juice, salt)with fresh squeezed lemon juice.
I find that the trick in salmon is not the sauce. It is being sure not to overcook the fish. I put the pans in a 375 oven for 7 mnutes, switch the racks, then do another 5 minutes. The fish will continue cooking out of the oven until the pan cools. It should come out as tender and flaky but not raw in the middle.
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CherryBerry
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Thu, Apr 17 2014, 11:05 pm
Here is a great recipe that works for salmon, tilapia, chicken, or veal cutlets.
Sprinkle a little salt over each cutlet.
Dip the cutlet into a mix of ground nuts and potato starch on each side.
Lightly fry both sides until golden.
Add 1/2 cup sweet wine and 1/2 cup water. Simmer, covered for 20 min.
The sauce gets thick and looks very elegant.
To dress it up you can saute onions and either grated carrot or mushrooms and spread over the cutlets before adding the wine.
During the year I make this recipe by dipping the cutlets in flour.
Comes out great every time.
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