Makes 6 servings.
I am frequently on the lookout for easy, nutritious recipes for Shabbat that can be prepared ahead of time, and this fish recipe works well. Being also conscious of calories, I have eliminated any oil from the marinade because salmon is a hearty fish. This dish pairs very well with a number of dishes that are on my website, including Cucumber Salad, Potato Salad, Cole Slaw, Tabbouleh Salad, Celery Root and Carrot Salad.
INGREDIENTS:
- 1 teaspoon extra-virgin olive oil
- 6 center-cut skinless salmon filets, about 6 ounces each
- Kosher salt
- Freshly ground black pepper
DRESSING
- ¼ cup seasoned rice vinegar
- 2 teaspoons Dijon mustard
- 1 teaspoon kosher salt
- Freshly ground black pepper
- Leaves from 6 thyme sprigs
PREPARATION:
- Preheat the oven to 250 F.
- Grease a glass or enamel-lined baking dish that can hold the filets in a single layer (15x9 inches) with 1 teaspoon oil.
- Pat the filets dry with a paper towel and season lightly on both sides with salt and pepper. Place in the dish (where the skin would have been facing down) and bake, uncovered, for 30 minutes. The fish will still be rare.
- Remove the baking dish from the oven, cover with foil (the fish will continue cooking).
- Let cool completely.
- In a small bowl, whisk the vinegar, mustard, salt, and pepper. Pour over the fish and sprinkle with thyme.
- Cover the dish with wax paper, then foil, and refrigerate without turning.
- You can keep the fish refrigerated up to 3 to 4 days.
- Serve at room temperature.
