Silan, lemon and mustard salmon from the new kosher cookbook ‘Our Table.’ Image by Daniel Lailah

This recipe dates back to the days when silan was something you schlepped back from Israel wrapped in two sweaters and one towel in an already overweight suitcase. What? You don’t bring spices, cheeses and amazing ingredients back from the Holy Land? For those who do, this is how silan graced our tables for many years.

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Thankfully, silan is now widely available here. I use it anywhere honey is used, as it adds depth and interest to so many dishes. Drizzle it on your next yogurt and granola midmorning Sunday snack and get back to me.

Serves 4

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4 (1¼ inch wide) salmon fillets
Juice of 1 lemon
¼ cup silan (can be substituted with honey)
4 tablespoons mustard
5 garlic cloves, crushed
1 tablespoon olive oil
2 tablespoons soy sauce
Dash salt
Dash black pepper

1) Preheat oven to 400°F (or if your oven has a “roast” feature, now is the time to use it). Place salmon fillets into a baking dish.

2) Combine remaining ingredients in a small bowl, mixing until uniform. Pour over salmon; marinate for 20 minutes. Using a spoon, baste the salmon.

3) Bake, uncovered, for 17-20 minutes (if using the “roast” feature, you will need no more than 17 minutes). Serve hot or, if refrigerated after baking, bring to room temperature to serve.

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Recipe reprinted with permission from “Our Table: Time-Tested Recipes; Memorable Meals” by Renee Muller.

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