@adeenasussman: PINK HORSERADISH & DILL SALMON From my Passover Bonus Cookbook! It’s full on Passover prep week, and this is one of my favorite new holiday recipes this year! So simple, iconic flavors, gorgeous colors, and a great new fish-course (or main course) idea for the seder. Jarred pink horseradish contains beets, which got me thinking about all the beet-cured gravlax we’ve seen in the past decade. This gorgeous salmon dish takes those same flavors and colors and adds a bit of honey for a glazey, mildly spicy, super-simple and shockingly pretty dish. This and ten other amazing recipes are in the little cookbook I created as a gift for anyone who preorders the Zariz cookbook. Details in my bio! Serves 8 to 10 A three-pound side of skin-on salmon 2 teaspoons Diamond kosher salt, plus more for seasoning the fish ½ cup horseradish with beets 1/2 cup finely chopped dill, plus more for garnish ¼ cup honey ¼ teaspoon freshly ground black pepper Preheat the oven to 300°F. Pat the salmon dry, arrange on a parchment-lined rimmed baking sheet and season with salt. Squeeze the excess liquid from the horseradish and combine in a medium bowl with the dill, honey, 2 teaspoons salt, and pepper. Spread the mixture all over the top of the salmon and roast until the salmon is silky and a bit darker on the inside for medium-rare (a meat thermometer should read 125°F if inserted into the center), 20 to 25 minutes; roast another 7 to 10 minutes for medium. Season with salt and pepper and garnish with more dill.

Adeena Sussman

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Region: IL

Monday 23 March 2026 19:34:35 GMT