This is the salmon starter you’ve been looking for: Easy, quick and chic.
Ever thought about how much salmon we use? It makes you want to stop whatever job you’re doing and open a fish store.
There’s something about salmon fillet that makes us reach for it at the fish counter, overlooking the sea bass, branzino, and what not. Sure, we cook those too, sometimes. But, when we are not in the state of trying something new or overthinking…we feel safe with salmon. Salmon is familiar.
That’s why I figured that an appetizer with salmon in it is just the thing you need this Yom Tov season. And do you want to hear the best part? It’s one of those quick and easy recipes with minimal ingredients….the type you will memorize in no time. But, chic.
Yes. We did it again.
Oh, and let’s not forget: the dressing? A keeper. Seriously. So incredibly easy and gooooood.
- 3-4 salmon fillets
- 1 cup prepared teriyaki marinade (such as Mikee)
- Black and white sesame seeds
- Greens of your choice
- 1 cucumber, sliced
- 1 avocado, cubed
- 1 small red onion, thinly sliced
- ¼ cup mustard
- ¼ cup oil
- ⅛ cup white vinegar
- 3 tablespoons sugar
- 5 frozen dill cubes
- Prepare the salmon
- Preheat oven to 400ºF.
- Pour marinade over salmon, brushing salmon on all sides. Sprinkle with sesame seeds and bake uncovered for 17-20 minutes (depending on how big your slices are).
- Prepare the dressing: Mix all the dressing ingredients in a jar. Dressing lasts for about 10 days, refrigerated.
- When ready to serve, toss the salad ingredients with the dressing and top with a piece of salmon.
How many servings does this make? Do you cut the salmon fillets in half?
Thanks!
It is really up to you. I like to serve a smaller piece of salmon as an appetizer. No need to fill up your guests when there’s more food coming, right? But do what works for you
This was a huge hit on Rosh Hashana! Thank you!
HI, we don’t use vinegar this time of the year, what are your thoughts if I substitute the vinegar with lemon juice or do you have another suggestion? Thank you