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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


  • 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


  1. Preheat oven to medium-high heat (400° F).

  2. In a small bowl, mix salt, pepper, paprika and cumin.

  3. Sprinkle salmon with olive oil and seasoning rub. Place on a baking tray lined with parchment or baking sheets.

  4. Roast for 15-20 minutes or until desired doneness. Cover with foil and keep warm.

  5. 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.

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