Lemony salmon with fennel and orange salad from Sababa: Fresh, Sunny Flavors from My Israeli Kitchen (page 264) by Adeena Sussman

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Ingredients

salmon fillets
fennel
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Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

ldyndiuk on May 07, 2023

This was so easy and very delicious! I didn’t plan ahead enough to make my own preserved lemons, so I used store-bought. I didn’t love eating the slices of preserved lemon on top of the fish (which is probably just a personal preference) but I loved the flavor of the fish and the lemon paste together. The fish took closer to 30 minutes to cook rather than the 20 minutes prescribed in the recipe. I didn’t make the salad, but would like to try it in the future. I would definitely make this again!
Rutikazooty on April 28, 2022

Make this salmon recipe!! I had made preserved lemons and they were just ready to use. Made this as main dish for Passover Seder as had a few pescatarians. Was amazing and delicious and love the idea of a preserved lemon aioli bathing the salmon in moisture while it cooks. Once you have preserved lemons (which you need to make as it's super easy and NO comparison to tinny store bought), all you need to do is process with olive oil--easy-- and spread it on fish. You can prep paste days before, put it on fish day of and store in fridge, and then take it out a little before to come to room temp before putting in oven. So kind of like a make-ahead dish. All of the guests agreed it was delicious. Cookbook worth it for this recipe alone.
julesamomof2 on November 18, 2020

Wonderful lemony flavors- the preserved lemon paste makes the dish. I added arugula to the fennel and orange salad to make a more substantial side salad.