These are two recipes that we make with salmon all the time.
The spigola arrosto is one we serve at my wife's church for
the Seder Meal at Easter.
Tim
Salmon fillets- are easy to make. The orange and lemon
flavors add a great zip to the taste.
1/2 cup (125 grams) finely chopped fresh parsley
2/4 cup (180 grams) finely minced fresh dill 4 cloves
minced garlic 1 and 1/2 Tbsp olive oil 3 Tbsp fresh lemon
juice 2 cups (500 ml) fresh orange juice (not from
concentrate) 6 salmon fillets 3 Tbsp slivered toasted
almonds 6 Lemon slices
Blend all the ingredients except the salmon and almonds
together. Coat bottom of baking dish with half the mixture.
Place fillets in baking dish and spoon the rest of the
mixture over the fish. Top with the almonds; cover with foil
and bake in a 375 degree F (190 degree C ) oven for 20
minutes. Remove foil, place the lemon slices on top and bake
5 more minutes.
Spigola Arrosto -- Baked Fish
This is an interesting variation on the standard roasted
fish one generally encounters in Italy, which simply has
rosemary and lemon in the cavity, and a little more rosemary
and lemon outside. The recipe is drawn from that in Edda
Servi Machlin's The Classic Cuisine of the Italian Jews; she
says it will work with any kind of fish but a special
occasion begs something special -- "red snapper (when it is
really fresh), bluefish, or a big slice of salmon." To serve
6 you will need:
2-5 pounds salmon fillets Salt Freshly ground black pepper 6
anchovy filets Olive oil
3/4 cup (80 ml) bread crumbs 2 tablespoons minced parsley
The leaves of a short sprig of rosemary (a teaspoon or so)
1 lemon cut into 6 wedges
Clean the fish, wash the cavity, and pat it dry inside and
out. Lightly season it inside and out with salt and pepper,
set it in an oiled baking dish, and slip the rosemary leaves
into the cavity, distributing them evenly. Measure the
thickness of the fish at its thickest point. Preheat your
oven to 400 F (200 C). Heat the anchovies in a quarter cup
(65 ml) of olive oil, stirring them around until they
dissolve into a paste. Remove the pot from the fire and stir
in the bread crumbs and the parsley. Spread the mixture over
the top of the fish, bake the fish until done, figuring ten
minutes per inch (or 2.5
cm) of thickness. This will be between 20 and 30 minutes for
smaller fish, and up to about 45 for a large one. Serve
with the lemon wedges as garnish.
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