Pan Seared Salmon with sage

1 salmon steak
2 plum tomatoes sliced thinly 

Juice from one lemon plus zest 

1 tsp of honey 

1 tsp of Sea Salt

1 tbsp ofpepper

Few sage leaves 

Olive oil
In a large pan, heat up one tablespoon of olive oil. Season the salmon with sea salt and pepper on both sides and drizzle half of the lemon juice. When the pan in hot, cook the salmon on each side for 7 to 8 minutes. Remove the salmon from the pan. Add one tablespoon of oil to the pan. When the oil is hot, add the sage, tomatoes, honey and lemon. Flip the tomatoes on the other side after one minute. Stir everything with a wooden spoon slowly for about 2 minutes. Add a teaspoon of salt. Remove from the pan and serve with the salmon. Top everything with lemon zest. 

All fresh ingredients available at Seasons Kosher!

Baked Salmon with herbs

  
After a full week of eating donuts for breakfast, lunch and dinner, a much needed detox was in order to start the week. Salmon is always my first idea for a healthy and filling meal. I decided this time to blend a mix of spices with olive oil and garlic, let them infuse for a couple of minutes and coat the fish. What is a better way to start the week?

4 pieces of salmon 

2 tbsp of olive oil

salt

Pepper 

4 cloves of garlic grated

2 tbsp of lemon zest 

1/3 cup of chopped cilantro 

1 tbsp of dill

1 tbsp of thyme

1 tbsp of oregano

Heat the oven to 400. Coat a large baking dish with cooking spray. Sprinkle salt and pepper on the fish. In a small bowl, combine the olive oil with all the remaining herbs and the lemon zest. Let it rest for a couple of minutes and coat the fish. Bake in the preheated oven for 35 to 40 minutes. 

Roasted sea bass with fennel

  

  • 2 fennel bulbs, cut horizontally into 1/4 inch thick slices 
  • 2 pieces of sea bass
  • 2 tbsp of garlic powder 
  • 2 tbsp of olive oil 
  • Salt 
  • Pepper 
  • Juice from one lemon plus lemon zest 

Preheat the oven to 400 degrees. In a large pan, arrange the fennel and sprinkle salt, pepper, garlic powder, lemon zest and drizzle olive oil. Bake for about 40min. 

In the meantime, in a large bowl, mix olive oil, salt, pepper and lemon juice. Marinate the fish on both sides for about 10 to 15min.

When the fennel is ready, lower the oven temperature to 350. Arrange the fish on top, skin side up and bake for 15min. 

Broiled red snapperĀ 

  
Red snapper is very easy to cook and the simplest the seasoning, the better taste this dish has. I decided to just broil it with olive oil, salt and pepper and add seasoning right before serving it. I served it with israeli couscous salad which makes the perfect dinner ready in ten minutes. 

  • 2 pieces of red snapper
  • Olive oil 
  • Salt
  • Pepper
  • 1 tsp of paprika
  • 2 garlic cloves grated 
  • Juice and zest from one lemon 
  • 1/4 cup of fresh cilantro chopped

Turn the broiler on. Season the fish on both sides with olive oil, salt and pepper. Arrange them skin side up and sprinkle some paprika. Broil for 8 minutes. 

Remove from the oven. In a small bowl, mix the cilantro, garlic, lemon zest. Put a little bit of the mixture on top of the fish and drizzle some lemon juice. Serve warm.