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How To Make A Whole Side of Salmon: Easy Herb Encrusted Recipe

By Sarah Lasry on Jul 20, 2011 in Fish, Food & Recipes, Holiday, Sarah M. Lasry Recipes, Seudah Meal

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Hey KS Fans,

While I had my restaurant, I was always cooking and prepping large sides of salmons to feed my hungry customers. Now that I only cook for my family daily, it’s hard to break the habit of cooking huge sides of fish. So, when I get the chance to get Salmon sides at a great price, I grab it and then scramble for people to invite to eat it. Many times I end up sharing with my mother-in-law and serving salmon in many different ways for dinner (salmon cakes, salmon salad, salmon wraps..get my drift).

But this time if was for many people for an after-the-fast meal – and this recipe that I am sharing with you is not only super easy to put together, but makes this a very light and delicate dish to serve – perfect for a shabbat or holiday meal. And for those of you who are wondering – yes you can make the same recipe with delicious results on a smaller fillet of salmon!

Happy Cooking,

Sarah

Tip: you always want to pick a salmon that has that gorgeous pink color for maximum freshness. If the salmon smells fishy – than it is old – Fresh Fish barely has a smell to it.

Herb Encrusted Side of Salmon

1 side of Salmon, Skin On

1/4 cup favorite Dijon Mustard

1 tsp. dried dill

Kosher Salt & Black Pepper

1 leek, sliced

1 bunch fresh cilantro

1 bunch fresh dill

1 bunch fresh parsley

1 bunch fresh thyme

2 cups white wine

2 lemons, sliced into rounds

Pre-heat oven to 375

Rinse your fish and pat it dry. In a small bowl mix together the mustard, & dill. Place your fish into a aluminum pan skin down. Sprinkle generously salt and pepper over the fish, rubbing it into the flesh. Then using a pastry busy, generously coat the fish with the mustard mixture.

Now gather all the bunches of fresh herbs you have and cover the salmon in its entirety. Pour the wine over the Salmon and then add the lemon pieces on top of the herbs.

Cook covered in oven for 25 minutes – and then uncover and cook for an additional 5-6 minutes. Remove all herbs from the Salmon and serve sliced with the wine sauce.

For A Bonus Dipping Sauce

1/2 cup mayonnaise
1/4 cup spicy brown mustard (such as Gulden’s)
2 tablespoons chopped fresh tarragon
2 tablespoons chopped fresh chives
1 tablespoons (packed) golden brown sugar
1 tablespoons fresh lemon juice
1teaspoons finely grated lemon peel

Whisk everything together and serve on the side of the fish.

About the Author

For the last 8 years Sarah Lasry has been the heart and soul of the successful and celebrated Tastebuds Gourmet Café & Flower Shop in Howell, NJ. Sarah opened and ran Tastebuds to much critical appraise for her unique approach to delicious, kosher gourmet cooking as well as her legendary parties, original style and artistic culinary flair. In 2006 Sarah wrote the acclaimed bestselling cookbook “THE DAIRY GOURMET” which revealed all the secret recipes of Tastebuds Café. With much anticipation from her many fans and fellow foodies, Sarah’s brand new cookbook “THE AT HOME GOURMET” just hit the stores with high praise and reviews. Sarah currently resides in Lakewood, NJ where she has recently left the restaurant business to concentrate on her passion for writing cookbooks and is hard at work as the Food and Home contributing editor for Binah Magazine and www. Kosherstreet.com.