Each year at about this time, the past is remembered and celebrated during Passover, one of the most significant holidays in the Jewish faith. Passover celebrates the movement of the Jewish people from slavery to liberation. It is a time for reflection and remembrance. The retelling of the Jewish people’s escape from slavery in ancient Egypt starts off the annual holiday celebration to ensure that the events of the past are not forgotten.
- Matzah represents the unrisen bread.
- Zeroa (shankbone) represents the lamb that was sacrificed on the eve of the exodus from Egypt.
- Beitzah (egg) represents a pre-holiday offering that was brought to the temple.
- Maror and Chazeret (bitter herbs) represent the bitterness of slavery.
- Charoset (a traditional dish made of apples, pears, nuts and wine) represents the bricks made by the Jews as slaves.
- Karpas (vegetables) represents the hard work of the Jews as slaves.
The foods on the Seder plate are often components of the foods served during Passover meals. Horseradish, one of the bitter herbs, is a staple of the Passover table. Here, it is used to infuse a dill sauce that is served over roasted salmon.
Salmon with Dill, Capers & Horseradish
Roasted Salmon with Dill, Capers, & Horseradish (adapted from cookinglight.com) Total Time Required: 16 hours 30 mins, Prep Time: 10 minutes, Cook Time: 20 minutes, Yield: 6 – 8 servings
Ingredients:
- 1/4 cup heavy whipping cream
- 1 1/2 teaspoons buttermilk
- 1 teaspoon white wine vinegar
- 2 tablespoons chopped fresh dill
- 1-1/8 teaspoons kosher salt, divided
- 1-1/8 teaspoons freshly ground black pepper, divided
- 1/4 cup fresh ground horseradish
- 2 tablespoons chopped fresh parsley
- 2 tablespoons finely chopped shallots
- 3 tablespoons capers, drained and chopped
- 3 tablespoons olive oil
- 3-pound salmon fillet
Directions:
Combine the cream, buttermilk, and vinegar in a small bowl. Cover with plastic wrap and let it stand at room temperature for 8 hours. Stir in the dill, 1/8 teaspoon salt, and 1/8 teaspoon pepper. Cover and refrigerate overnight.
Combine the cream, buttermilk, and vinegar, cover and let stand for 8 hours.
Meanwhile, combine the remaining teaspoon of both salt and pepper, the horseradish, parsley, shallots, capers, and olive oil in a small bowl.
Combine the seasonings with the horseradish, parsley, shallots, capers, and olive oil in a small bowl.
Spread the horseradish mixture evenly over the salmon fillet. Cover and refrigerate overnight.
Spread the mixture over the salmon.
Preheat the oven to 450° F. Place the fish, skin side down, on a parchment paper-lined baking sheet. Bake for 13 minutes. Remove the sheet from the oven. Preheat the broiler to high. Broil the fish for 5 minutes or until the desired degree of doneness.
Roast the salmon.
Cut the fish into 8 equal portions and serve with the dill sauce. The sauce will keep in the fridge for up to a week.
Serve the salmon with the dill sauce.
Wishing all those who celebrate a happy and kosher Passover! ~Linda
Roasted Salmon with Dill, Capers, & Horseradish (adapted from cookinglight.com) Total Time Required: 16 hours 30 mins, Prep Time: 10 minutes, Cook Time: 20 minutes, Yield: 6 – 8 servings
Ingredients:
- 1/4 cup heavy whipping cream
- 1 1/2 teaspoons buttermilk
- 1 teaspoon white wine vinegar
- 2 tablespoons chopped fresh dill
- 1-1/8 teaspoons kosher salt, divided
- 1-1/8 teaspoons freshly ground black pepper, divided
- 1/4 cup fresh ground horseradish
- 2 tablespoons chopped fresh parsley
- 2 tablespoons finely chopped shallots
- 3 tablespoons capers, drained and chopped
- 3 tablespoons olive oil
- 3-pound salmon fillet
Directions:
Combine the cream, buttermilk, and vinegar in a small bowl. Cover with plastic wrap and let it stand at room temperature for 8 hours. Stir in the dill, 1/8 teaspoon salt, and 1/8 teaspoon pepper. Cover and refrigerate overnight.
Meanwhile, combine the remaining teaspoon of both salt and pepper, the horseradish, parsley, shallots, capers, and olive oil in a small bowl. Spread the horseradish mixture evenly over the salmon fillet. Cover and refrigerate overnight.
Preheat the oven to 450° F. Place the fish, skin side down, on a parchment paper-lined baking sheet. Bake for 13 minutes. Remove the sheet from the oven.
Preheat the broiler to high. Broil the fish for 5 minutes or until the desired degree of doneness. Cut the fish into 8 equal portions and serve with the dill sauce. The sauce will keep in the fridge for up to a week.