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Get set for seder: dilled salmon and roasted potatoes

Dill is the featured flavor on both salmon and potatoes in these recipes
Dill is the featured flavor on both salmon and potatoes in these recipes
Photo by author

If you're planning to serve a milk-based dessert for Passover seder, then you'll need to plan having a pareve or milchig main course. Salmon is pareve, as is the dill marinade this recipe uses. Of all of the fish available, salmon tends to be the most "meaty" - its high oil content (the "good" oil, by the way) provides this fish a richness and the ability to satisfy the appetite that is lacking in many freshwater species.

Dill also marries well with the flavor of potatoes, so why not do a two-fer for this meal? Roasting potatoes little time; the end result are potato chunks that are slightly crunchy on the outside but soft and creamy inside. The fish and the potatoes can cook at the same temperature for the same amount of time - just place the fish on the lower oven rack and the potatoes on the upper.

Dilled salmon
1/4 c. olive oil
1/4 c. lemon juice
1 tbsp. dill seed OR 2 tbsp. chopped fresh dill
2 lb. salmon, skin on

Mix together olive oil, lemon juice and dill seed. Lay salmon into a flat dish, cover with marinade and cover dish with cling wrap. Place in refrigerator and allow to marinate for at least 4 hours, preferably overnight.

Preheat oven to 350 degrees. Remove fish from marinade and place flat onto roasting pan. Brush marinade over the fish. Roast for 30 minutes or until fish flakes easily but before it begins to turn white. Serves 4 - 6

Roasted potatoes
1/2 c. olive oil
1 tbsp. dill seed or 2 tbsp. fresh dill, chopped
6 medium red potatoes, cubed, with skin on.

In small bowl, mix together olive oil and dill. Spoon 1/4 c. of the olive oil mixture onto a baking sheet, spreading evenly. Place the potato cubes into the remaining oil and coat all sides of the potatoes with oil.

Turn on broiler, or heat oven to 550 degrees. Place the oiled baking sheet into the hot oven and allow to heat for 5 minutes. Oil will be simmering but should not begin to smoke. Remove baking sheet from oven, lower oven temperature to 350.

Place oiled potatoes onto hot baking sheet, and carefully spread evenly over the surface. Potatoes will begin to sizzle. Return baking sheet to oven; bake 30 minutes, turning potatoes with a spatula after 15 minutes to ensure even crisping. Serves 6.