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Parve
Easy
8 Servings
Allergens 
No Allergens specified
1 Hour
Diets
I make salmon a lot during the year and keep trying to come up with new recipes. This one is perfect for Rosh Hashanah, as I like to incorporate simanim into all my dishes. It presents so beautifully on a long platter, with a pop of color from the citrus. Click here to download the full holiday Family Table supplement, exclusive to Kosher.com.
1 side baby salmon fillet (about 2 pounds/910 grams)
2 cups pitted Medjool dates
3/4 cup boiling water
2 tablespoons Tuscanini Olive Oil
1 tablespoon Tuscanini Balsamic Vinegar
2 cloves garlic or 2 cubes Gefen Frozen Garlic
1/4 cup fresh parsley
1/4 cup fresh dill
1 teaspoon kosher salt
1 orange, thinly sliced
1 lime, thinly sliced
1 lemon, thinly sliced
Preheat oven to 400 degrees Fahrenheit (200 degrees Celsius).
Place salmon on a baking sheet lined with Gefen Parchment Paper.
In a small bowl, place dates and boiling water and soak for half an hour until soft. Blend in a food processor.
While the machine is running, add oil, vinegar, garlic, and fresh herbs; blend until a paste is formed.
Spread paste over salmon. Place citrus slices over the salmon in an alternating pattern.
Bake for 20 minutes.
Food and Prop Styling by Shiri Feldman. Food preparation by Leah Hamaoui. Photography by Hudi Greenberger.
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