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This is the salmon starter you’ve been looking for: Easy, quick and chic.

by Renee Muller | September 02, 2018 | 5 comment(s)

This Salmon with Dill Salad May Be the Perfect Appetizer

This is the salmon starter you’ve been looking for: Easy, quick and chic.

There’s something about salmon fillet that makes us reach for it at the fish counter, overlooking the sea bass, branzino, and whatnot. Sure, we cook those too, sometimes. But, when we are not in the state of trying something new or overthinking… It’s familiar.

That’s why I figured that this appetizer 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.

salmon with dill salad Yes. We did it again.

Oh, and let’s not forget: the dressing? A keeper. Seriously. So incredibly easy and gooooood.


Salmon with Dill Salad
 
Save Print
Ingredients
For the fish:
  • 3-4 salmon fillets
  • 1 cup prepared teriyaki marinade (such as Mikee)
  • Black and white sesame seeds
For the salad:
  • Greens of your choice
  • 1 cucumber, sliced
  • 1 avocado, cubed
  • 1 small red onion, thinly sliced
For the dressing:
  • ¼ cup mustard
  • ¼ cup oil
  • ⅛ cup white vinegar
  • 3 tablespoons sugar
  • 5 frozen dill cubes
Instructions
  1. Prepare the fish
  2. Preheat oven to 400ºF.
  3. Pour marinade over salmon, brushing on all sides. Sprinkle with sesame seeds and bake uncovered for 17-20 minutes (depending on how big your slices are).
  4. Prepare the dressing: Mix all the dressing ingredients in a jar. Dressing lasts for about 10 days, refrigerated.
  5. When ready to serve, toss the salad ingredients with the dressing and top with a piece of salmon.
3.5.3226

salmon with dill salad

Click for another great salmon recipe

Related Posts

Balsamic Dill Salmon
Caramelized Onion Chicken
Basics: Cheese Kreplach

Filed Under: Recipes Tagged With: appetizers, fish, oven, pareve, shabbos

Renee Muller

Stylist Renee Muller is a trailblazer in the food and lifestyle styling industry. Her cookbook “Our Table” cookbook debuted in 2016,  setting the bar in cookbook food styling (since then, she's brought her style to many more books!). With her own European upbringing, she’s still getting accustomed to raising American-born kids (and the concept of takeout). You can follow her on Instagram @reneemullerstyling or view her work on her website www.reneemuller.com.

Reader Interactions

Comments

  1. Sara says

    September 2, 2018 at 11:29 pm

    How many servings does this make? Do you cut the salmon fillets in half?
    Thanks!

    Reply
    • Renee Muller says

      September 3, 2018 at 8:45 am

      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

      Reply
  2. adina says

    September 12, 2018 at 11:18 am

    This was a huge hit on Rosh Hashana! Thank you!

    Reply
  3. malkah Kahn says

    September 23, 2018 at 1:30 am

    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

    Reply
  4. Brocha says

    October 13, 2019 at 3:24 am

    Any idea which teriyaki sauce is gluten free? Or how do I make it?

    Reply

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