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Recipe:Roasted Side of Salmon with Sephardic-Style Pine Nuts & Herbs
- Prep time: 30 minutes
- Cook time: 1:15 hour
Serves 9
Ingredients
-
WF Whole-side Atlantic Salmon
QTY 1
Kosher Salt
QTY 2 tsp
-
Black Peppercorns
QTY 1/2 tsp
Paprika
QTY 2 tsp
Ground Cumin
QTY 2 tsp
Whole celery ribs, diced ½”
QTY 2 cups
Light olive oil
QTY 2 Tbsp
Whole pine nuts
QTY ¼ cup
Dried currants
QTY ¼ cup
Non-pareils capers with brine
QTY ¼ cup
Mediterranean green olives, cut 1/3 cup parsley, coarsely chopped
QTY ¼ cup
Fresh oregano leaves
QTY 2 tsp
Fresh celery leaves, to taste
Turmeric
QTY ¼ tsp
Olive oil
QTY 1/4 cup
Lemon Zest, to taste
Juice of Lemon
QTY 1
Cooking
Directions
Preheat oven to medium-high heat (400° F).
In a small bowl, mix salt, pepper, paprika and cumin.
Sprinkle salmon with olive oil and seasoning rub. Place on a baking tray lined with parchment or baking sheets.
Roast for 15-20 minutes or until desired doneness. Cover with foil and keep warm.
While salmon is in the oven, place a frying pan over medium heat. Add olive oil. When sizzling, add diced celery and sauté until wilted. Add pine nuts and sauté until slightly golden. Remove from heat, place sautéed ingredients in a bowl and add the rest of the ingredients. Toss and let cool to room temperature. Serve over roasted salmon.