Wheat-free * Dairy-free * Gluten-free * Parve * Paleo~~~
Another brief post because I am very very busy this week. I’m having 17 for first seder, and for the second seder I am cooking (with a lot of helpers) for 142 (yes, you heard that right) for my synagogue. Since the second seder is on Shabbat (Saturday night ) and you can’t turn the oven on until after sunset; we are serving a cold meal and this salmon is the main entree. Not only is it delicious cold, but it’s just as good served hot. It also makes a nice change from gefilte fish as an appetizer.
Have a wonderful holiday this weekend – be it Easter or Passover.
Lemon and Herb Baked Salmon
Dijon mustard is very hard to find on Passover. Feel free to just omit it – you will still have an incredibly tasty dish. This makes enough marinade for about 1 pound of salmon. The recipes doubles easily for a larger piece of fish.
1 tablespoon olive oil
2 teaspoons lemon juice
1 teaspoon Dijon mustard
1 clove garlic, minced
1/4 teaspoon oregano
1/8 teaspoon thyme
1 pound salmon fillet
Salt and pepper to taste
Preheat oven to 300°F.
In a small bowl, stir together the olive oil, lemon juice, mustard, garlic, oregano, and thyme.
Season the salmon with salt and pepper if desired.
Brush with the herb mixture; let stand 15 minutes.
Bake 20 minutes or until desired doneness, brushing with any remaining marinade after 10 minutes.
Serves: 2 to 3