I make salmon a fair amount throughout the year. My basic recipe is quite simple: I use an oval ceramic dish, and I poach the salmon in the oven with some water and lemon juice.
- Salmon, uncooked, fresh
- Lemon juice (about one half lemon)
- Dill or celery or parsley or sage or basil
Optional: onion, sliced tomato, sliced potato
Preheat oven to 350°. Place fish in ceramic baking dish with water and lemon juice, enough to cover the fish. Place something green and flavorful along side the fish, such as dill or celery. Optionally, you can put sliced tomato and onion under the fish, or sliced potato and onion. Bake for 30-45 minutes. Use a fork to test the middle to see if the fish is thoroughly cooked.
Pink sauce for fish:
Take some red beet horseradish and mix it with either plain yogurt or sour cream. Serve on top or beside the fish.
During the nine days before Tisha B’Av, the ninth day of the Jewish month of Av, observant Jews do not eat meat (except on Shabbat). Fish is a possible option that one can serve during the Nine Days.
0 thoughts on “Fish, Anyone?”
That sounds really good. I love salmon. Could eat the stuff several times a week.
Useful recipe at this time of year.
Nice little photo. Where is it from?
We love salmon also and we eat it about once a week. I prepare it by marinating salmon fillets in teriyaki sauce, then sprinkling on garlic powder, chopped dill, and a little paprika. Bake at 375 Farenheit for 20 minutes. Sometimes, instead of the teriyaki sauce, I rub some dijon mustard into the fillets and sprinkle on flavored breadcrumbs before baking. It gives it a sharper flavor.
Ilana-Davita, click on it and you’ll see I got it off Wikimedia. It’s from the Philadelphia Museum of Art, a wonderful museum that I would love to visit again, but I’m afraid the last time I was there my niece was 2, and now she’s twenty.
Raizy, anything with mustard sounds delicious.
Leora..I will pass this recipe on to my friend who loves fish. I haven’t recovered from my Catholic upbringing which required fish on Fridays. My Mother was not a cook and her idea of fish were these frozen codfish cakes. HORRIBLE..I still haven’t recovered fully, but I have had fresh fish on some island vacations we’ve been on as it wasn’t fishy..
Salmon used to be the only fish I would eat. In recent years I’ve added Tilapia and Lemon Sole. My kids do not like fish, but I keep trying to serve it. Hopefully they will one day acquire a taste for it.
Feedback:I have just made this, with a few variations. It was lovely.
I didn’t put the fish in the oven but steamed it. I put it on a bed of sliced tomatoes (no onions as there were some in the side dish), sprinkled lemon juice, added dill, salt and pepper. I made the same sauce.
Baila, my two younger will sometimes eat my salmon. Sometimes. The eldest goes to the porch to eat when anything resembling fish is in the house.
Ilana-Davita, glad you enjoyed it. The basic idea is: keep it simple, and it will taste good!
I bet this is very tasty! Of course, right now I won’t be eating it but who knows…maybe down the road?? 🙂 I’ve heard of red beet horseradish but have never tried it.
I don’t have real recipes. Either the fish is cooked in the oven or a large frying pan. I add whatever makes sense at the moment. You’re probably afraid to try my cooking…
Batya, a funny comment from someone who runs a cooking blog carnival!
Rosie, horseradish, you could eat raw. If you don’t mind the tears. We eat raw horseradish on Passover. In fact, the whole korah sandwich on Passover except for the matza is raw (romaine, horseradish, and apples/nuts/wine mixture). But I don’t know about raw beets; do people eat raw beets?
leora, have you ever taken a good look at my recipes? They’re so simple. “Put the cleaned chicken in the baking dish, and add either spices, wine, both, or try some old tomatoes or sliced onion or lemon. Whatever you do, it’ll taste like chicken.”
Batya, this recipe is basically like your chicken recipe. Instead of wine, use water. Add something green.
A good salmon goes a long way.