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Kosher recipe: Succulent Roasted Salmon with Lemon Relish
Published: 02/12/2009 by Chef Mendy
Serves 4 - Prep time: 25 minutes INGREDIENTS 1/4 cup pine nuts 1/4 cup raisins Slivered zest and juice of 1 lemon 4 skinless salmon fillets (6 ounces each) Coarse salt and ground pepper 1/4 cup chopped fresh parsley 3 tablespoons olive oil 5 ounces baby spinach (about 5 cups), loosely packed DIRECTIONS 1) Preheat oven to 450 degrees. Spread pine nuts on a rimmed baking sheet; toast in oven, tossing occasionally, until lightly golden, 5 to 7 minutes. Remove from sheet, and reserve. 2) Meanwhile, place raisins and lemon zest in a small bowl; cover with boiling water. Set aside. 3) Place salmon fillets on the baking sheet used in step 1; season with salt and pepper. Roast until salmon is opaque throughout, 8 to 10 minutes. 4) Meanwhile, drain and discard liquid from raisins and lemon zest. Return raisins and zest to bowl; add lemon juice, pine nuts, parsley, and oil. Season with salt and pepper; stir to combine. 5) Dividing evenly, make a bed of spinach on each of four plates, place salmon fillet on spinach; spoon lemon relish over the top. Serve hot. Total time: 25 minutes Note: Making lemon slivers Use a vegetable peeler to peal the yellow part of the lemon skin into long strips (leaving the white pith behind). Then thinly slice the strips into slivers. Live Eat Be Happy MB
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