Every Passover I try to come up with a new spin on traditional dishes. Here is one I came up with for a cooking class that I taught a few weeks ago. I wanted an entree that screamed Spring, but whispered Passover, and this was the perfect thing.
Roasted Salmon with Matzah Gremolata
- 2 pounds salmon (Norwegian, Faroe Island, or Atlantic)*
- Kosher salt
- Freshly ground pepper
- 1-2 tablespoons mustard (Dijon, deli-style, or whole grain)**
- ½ cup matzah meal or 2 finely crumbled matzahs
- 3 tablespoons flat-leaf parsley, chopped
- 3 tablespoons fresh thyme, chopped
- 3 tablespoons green onions or chives, chopped
- 2 cloves of garlic, chopped
- Zest and juice of 1 lemon
- ¼ cup olive oil, or more if necessary
- Preheat oven to 425℉***. Line a baking tray with foil. If the salmon doesn’t have skin, spray foil with cooking spray, but if it does, then don’t.
- Place salmon on baking tray and sprinkle with salt and pepper, to taste.
- Add dollops of mustard and spread evenly over the salmon.
- On a cutting board, place the herbs, garlic and lemon zest and finely mince.
- In a bowl, mix the chopped herbs, garlic, lemon, zest, and matzah crumbs. Add the lemon juice olive oil and stir well. Spread the mixture on top of the salmon and bake for 18-20 minutes.
*You can use chicken breast instead of salmon. Bake at 400℉ for 30 minutes.
**You can use Manischewitz Creamy Horseradish Sauce or combo of mustard and mayo.
***If using wild salmon, reduce cooking time.