Nori Salmon Cups
Yom Tov · 25 min
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evergreen
Kosher Market
As seen in the 2025 Evergreen Yom Tov Planner! It's simple to prepare yet it carries the kind of quiet sophistication that makes it shine on a Yom Tov table shared with loved ones beneath the Sukkah.
By Faigy Reiner
Preheat your oven to 425°. Line a baking sheet with parchment paper and set aside.
Zest 1 lemon and reserve the zest for later use. Slice the 1 zested and 2 not zested lemons into thin rounds. Arrange the lemon slices in a single layer on the lined baking sheet. Scatter the dill springs over the lemon slices.
OLIVE GREMOLATA: In a bowl, combine the chopped olives, parsley, dill, garlic, the zest and juice of the remaining lemon, capers, shallot, salt, red pepper flakes, and olive oil. Mix well and adjust seasoning to taste. Just before serving, stir in the chopped almonds preserve their crunch.
Spoon the olive gremolata over the warm salmon and serve immediately, letting the bright, briny topping complement the lemony roasted fish.
