Kosher Herb Baked Salmon Recipe
This recipe for Kosher Herb Baked Salmon is easy to prepare and it is a delicious entree for a simple or an elegant meal. Preparing this main dish only takes a half an hour, so it is a good recipe for those who have busy lives. The specific mix of herbs may be changed to suit your tastes, but the cooking directions will remain the same. You may also want to consider using this herb mix with trout, but be sure to cook the trout for a little less time.
I go through the steps for making this dish and also mention variations in the herb mixtures that can be used. Serving suggestions are also given at the end of the article, including sauces that can be used and wine pairings that complement herb baked salmon. In regards to Kosher standards, I also review guidelines regarding where to buy the salmon and inspection of the fresh herbs before using them in the recipe.
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Kosher Standards and Kosher Herb Baked Salmon
These are general guidelines regarding Kosher standards. If you already know the guidelines, please move on to the next section. If you have more questions, please check with your local rabbi as regards local interpretations.
Purchasing the salmon. Salmon is generally considered as a Kosher fish. There is general agreement that it can be bought in fishmonger stores, or where it is frozen or packaged from a fish processing plant. In stores that sell fish and different meats, it is less likely that fresh salmon will be handled in a manner that keeps it separate from other types of meats to adhere to Kosher standards. If you have nearby stores under rabbinical supervision that will make it easier.
Herbs. Whatever fresh herbs you use, you must make sure that they are free of insects. Closely inspect the herbs before you wash them and cut them up. Inspect the upper and lower leaf surfaces. Some insects are very small, and also check for insect eggs. If they are seen, it is not Kosher to use the herbs. If you choose to use dried herbs, they need to be certified Kosher.
Kitchen utensils. Utensils and ovenware must be dedicated for the cooking of fish.
- 4 filets Salmon, 1 lb total
- 3 tbs Salted butter
- 2 tbs Olive oil
- 2 cloves Garlic, crushed and minced
- 1 tbs Fresh tarragon, chopped fine
- 1 tbs Fresh chives, chopped fine
- 1/4 tsp Salt
- 1/4 tsp White pepper
- 1/4 cup Lemon juice
- Wash the filets in tap water and place in a plastic container in the refrigerator with the lemon juice for 30 minutes before you are ready to cook.
- Prepare garlic butter by adding the salted butter, garlic cloves and 1 tablespoon of the olive oil into a food processor. Blend well.
- Oil the baking dish with the remaining 1 tablespoon of olive oil. Preheat the oven to 350 degrees Fahrenheit (177 degrees Celsius).
- Take the fish out of the refrigerator and drain the excess lemon juice. Salt and pepper the filets.
- Coat each filet with the garlic butter and sprinkle a mixture of the two herbs on the top and sides.
- Bake in the preheated oven for 15-20 minutes, or until the meat flakes off with a fork.
Variations and Serving Suggestions
Regarding herbs that can be used, these are great pairings also: basil/parsley and chives/parsley. You can also do any of these herbs alone as it suits your taste.
As an accompaniment, you can oven-bake potatoes that have been coated with oil and herbs while you are also cooking the fish to optimize the use of the oven. The potatoes may take a bit longer to cook, however.
When the fish is served, sauces can enhance the eating pleasure, such as a tartar or a tarragon-mayonnaise sauce which has the following ingredients: 1/ cup of mayonnaise, 2 tablespoons of olive oil, 2 tablespoons of gourmet mustard, 2 tbs fresh tarragon, 1 tablespoon of lemon juice, 2 minced garlic cloves and 1/4 teaspoon each or salt and pepper. For best taste, mix this the day before or a few hours before serving to let the flavors mingle in the refrigerator.
Below, find wines that pair well with Kosher Herb Baked Salmon.
There are some Kosher wines that pair well with this recipe (wines that are not sweet) such as:
- Goose Bay Marlborough Sauvignon Blanc (New Zealand)
- Covenant Sauvignon Blanc
- Gvaot Pinot Noir
- Four Gate Pinot Noir
Note that wines made of these grapes are best bought and served soon after they are bottled. They usually do not keep their optimum taste qualities when they are a couple of years past the harvest date. Serve them slightly chilled.
|Serving size: 1 filet, 0.25 lb|
|Calories from Fat||360|
|% Daily Value *|
|Fat 40 g||62%|
|Saturated fat 10 g||50%|
|Unsaturated fat 27 g|
|Carbohydrates 2 g||1%|
|Sugar 0 g|
|Fiber 0 g|
|Protein 79 g||158%|
|Cholesterol 242 mg||81%|
|* The Percent Daily Values are based on a 2,000 calorie diet, so your values may change depending on your calorie needs. The values here may not be 100% accurate because the recipes have not been professionally evaluated nor have they been evaluated by the U.S. FDA.|
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