Adapted from Helen Nash's New Kosher Cuisine by Helen Nash
The pinkness of the salmon combined with the yellow of the mustard and the bright green of the chives make this dish beautiful as well as fragrant. I usually serve it at room temperature.
1 tablespoon extra virgin olive, for greasing the baking pan
4 skinless center-cut salmon filets (about 6 ounces each)
Freshly ground black pepper
2 tablespoons Dijon mustard
1 tablespoon rice vinegar
1 bunch chives (about 1/2 cup), cut into pieces
1/2 cup extra virgin olive oil, chilled for 2 hours
Preheat the oven to 250 degrees. Grease a glass, ceramic, or enamel-lined baking pan with 1 teaspoon oil.
Pat the salmon filets dry with paper towels and lightly season both sides with salt and pepper. Place the fish in the baking pan. Bake for 20 minutes.
To make the mustard sauce: In a small bowl, whisk the mustard and vinegar.
To make the chive oil: Put the chives in a blender with the oil and puree finely. Strain the oil through a sieve without pressing the chives.
To serve: Spoon a dollop of mustard sauce in the center of each plate and place the fish on top. Drizzle the chive oil around the fish.
Yield: 4 servings
Recipes: Fish, Salmon, Sauce, Parve, Kosher