These are two recipes that we make with salmon all the time. The spigola
arrosto is one we serve at my wife's church for the Seder Meal at Easter.


Tim

Salmon fillets- are easy to make. The orange and lemon flavors add a great
zip to the taste.

1/2 cup (125 grams) finely chopped fresh parsley
3/4 cup (180 grams) finely minced fresh dill
4 cloves minced garlic
1 and 1/2 Tbsp olive oil
3 Tbsp fresh lemon juice
2 cups (500 ml) fresh orange juice (not from concentrate)
6 salmon fillets
3 Tbsp slivered toasted almonds
6 Lemon slices

Blend all the ingredients except the salmon and almonds together. Coat
bottom of baking dish with half the mixture. Place fillets in baking dish
and spoon the rest of the mixture over the fish. Top with the almonds;
cover
with foil and bake in a 375 degree F (190 degree C ) oven for 20 minutes.
Remove foil, place the lemon slices on top and bake 5 more minutes.




Spigola Arrosto -- Baked Fish

This is an interesting variation on the standard roasted fish one
generally
encounters in Italy, which simply has rosemary and lemon in the cavity,
and
a little more rosemary and lemon outside. The recipe is drawn from that in
Edda Servi Machlin's The Classic Cuisine of the Italian Jews; she says it
will work with any kind of fish but a special occasion begs something
special -- "red snapper (when it is really fresh), bluefish, or a big
slice
of salmon." To serve 6 you will need:

2-5 pounds salmon fillets
Salt
Freshly ground black pepper
6 anchovy filets
Olive oil
1/4 cup (80 ml) bread crumbs
2 tablespoons minced parsley
The leaves of a short sprig of rosemary (a teaspoon or so)
1 lemon cut into 6 wedges

Clean the fish, wash the cavity, and pat it dry inside and out. Lightly
season it inside and out with salt and pepper, set it in an oiled baking
dish, and slip the rosemary leaves into the cavity, distributing them
evenly. Measure the thickness of the fish at its thickest point.
Preheat your oven to 400 F (200 C).
Heat the anchovies in a quarter cup (65 ml) of olive oil, stirring them
around until they dissolve into a paste. Remove the pot from the fire and
stir in the bread crumbs and the parsley. Spread the mixture over the top
of
the fish, bake the fish until done, figuring ten minutes per inch (or 2.5
cm) of thickness. This will be between 20 and 30 minutes for smaller fish,
and up to about 45 for a large one.
Serve with the lemon wedges as garnish.



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