Spectacular Silan, Lemon and Mustard Salmon
Silan, lemon and mustard salmon from the new kosher cookbook ‘Our Table.’ Image by Daniel Lailah
This recipe dates back to the days when silan was something you schlepped back from Israel wrapped in two sweaters and one towel in an already overweight suitcase. What? You don’t bring spices, cheeses and amazing ingredients back from the Holy Land? For those who do, this is how silan graced our tables for many years.
Related
Thankfully, silan is now widely available here. I use it anywhere honey is used, as it adds depth and interest to so many dishes. Drizzle it on your next yogurt and granola midmorning Sunday snack and get back to me.
Serves 4
4 (1¼ inch wide) salmon fillets
Juice of 1 lemon
¼ cup silan (can be substituted with honey)
4 tablespoons mustard
5 garlic cloves, crushed
1 tablespoon olive oil
2 tablespoons soy sauce
Dash salt
Dash black pepper
1) Preheat oven to 400°F (or if your oven has a “roast” feature, now is the time to use it). Place salmon fillets into a baking dish.
2) Combine remaining ingredients in a small bowl, mixing until uniform. Pour over salmon; marinate for 20 minutes. Using a spoon, baste the salmon.
3) Bake, uncovered, for 17-20 minutes (if using the “roast” feature, you will need no more than 17 minutes). Serve hot or, if refrigerated after baking, bring to room temperature to serve.
Related
Recipe reprinted with permission from “Our Table: Time-Tested Recipes; Memorable Meals” by Renee Muller.
A message from our CEO & publisher Rachel Fishman Feddersen
I hope you appreciated this article. Before you go, I’d like to ask you to please support the Forward’s award-winning, nonprofit journalism during this critical time.
At a time when other newsrooms are closing or cutting back, the Forward has removed its paywall and invested additional resources to report on the ground from Israel and around the U.S. on the impact of the war, rising antisemitism and polarized discourse.
Readers like you make it all possible. Support our work by becoming a Forward Member and connect with our journalism and your community.
— Rachel Fishman Feddersen, Publisher and CEO
