Gravlax

Sara Gold, Nu Age Fish

Ingredients

Making your own Gravlax for Passover is easier than you think. With a few simple household ingredients, you can cure your own salmon for Passover.

• 1 whole side of fresh Atlantic Salmon/Organic Salmon, 2-3 lbs skin-on, patted dry

• 1 cup kosher salt

• 1 cup sugar

• 1 tablespoon crushed black peppercorns

• 1 cup fresh chopped dill or substitute 1 package frozen dill cubes (Alternatives to dill: grated beets, orange or lemon zest)

Directions

1. Combine peppercorns with salt, sugar and dill.

2. Place 2 large pieces of cling wrap on counter or table, slightly overlapping. Spread half the salt mixture on the plastic wrap.

3. Place salmon on salt mixture, skin side down. Top with remaining salt mixture.

4. Tightly wrap the fish with plastic wrap. Then wrap it in another layer of plastic wrap so that it is sealed well. Place on a rimmed baking sheet. Cover the salmon with another baking sheet, then weigh it down with a few heavy cans.

5. Refrigerate for 24 hours. Turn salmon over, then replace the weights and return to fridge for another 24 hours.

6. Unwrap salmon, scrape off salt then rinse. Pat dry.

7. Sprinkle all over with more dill for garnish and flavour.

8. Slice thinly on an angle, cutting the slices away from the skin.

9. Serve with matza, cream cheese, horseradish, red onions, capers, and cucumbers.

The salmon will keep, sealed in plastic wrap, for 5 days or it can be frozen.

Nu Age Fish services the Toronto, Thornhill and Vaughan communities with fresh fish, organic chicken & grass-fed beef right to your door! They have a wide variety of fish that all comes vacuum-packed, and they are always happy to help with special requests.

in two ways. Her new cookbook is a collaborative cookbook called "The Best of Kosher", featuring all of Artscroll's cookbook

• 1 teaspoon kosher salt

• freshly ground black pepper, to taste

• 1½ teaspoon sweet paprika

Directions

• 3 tablespoons red wine vinegar

• 2 tablespoons honey

• ¼ cup chopped fresh basil, plus more for garnishing

1. Preheat oven to 375°F. Coat a 9 x 13-inch baking dish with nonstick cooking spray.

2. Trim and discard excess fat from chicken pieces. Arrange chicken, skin-side up, in prepared dish. Add tomatoes, tucking them between pieces of chicken.

3. Sprinkle generously with salt, pepper, paprika, and minced garlic. Drizzle with oil, vinegar, and honey; rub to coat on all sides. Top with basil.

4. Roast, uncovered, for about 1 hour. When done, chicken juices run clear when pierced with a fork. Garnish with additional basil.

Yields 4-6 servings

#TomatoGarlicChickenTopping

Follow Step 1. Cut 6 boneless chicken cutlets (white or dark) into 2-inch pieces. Place into prepared baking dish; add tomatoes. Continue with Step 3. Bake, uncovered, for 40 minutes, until juices run clear. Serve over cooked quinoa, rice, or spaghetti. Garnish with basil. Great for an easy dinner.

Amy, a successful food blogger and the creator of Urban Kosher, is also the award-winning author of the cookbook Kosher Taste

Amy loves to share her joy and passion for cooking through her recipes and developing new products for Urban Kosher, which offers a full catering menu and a line of heat and eat meals.