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Herb Crusted salmon
by Jamie Geller
Jamie Geller demonstrates an easy and delicious dinner idea in this short cooking video.
Published: August 2, 2008
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Visitor Comments: 6
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About the Author
Jamie Geller
Jamie Geller was “The Bride Who Knew Nothing” – until she found her niche as everybody’s favorite kosher cook next door. She is the author of the best-selling Quick & Kosher cookbook series and creator of the Joy of Kosher with Jamie Geller magazine. Join Jamie and the world’s largest kosher food community on joyofkosher.com to discover 5,000 FREE kosher recipes, inspiring menu ideas, how-to videos, and more! Follow more of Jamie’s Quick & Kosher cooking adventures on Twitter @JoyofKosher and on facebook.com/joyofkosher.
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(6) Pearl Krusen, September 24, 2008 4:24 AM
Amazing recipe
This video inspired me to run out and get what I needed to cook this. I also bought the book and cannot wait for its arrival. Keep the videos coming!
(5) rose, August 5, 2008 1:50 AM
loved it!
great presentation, and great addition to aish.com!
(4) Atara Gilbert, August 3, 2008 4:31 PM
I can't wait to try this recipe!
I found the demonstration on herb crusted salmon cutlets both informative and entertaining. What an innovative way to transform your basic gefilte fish loaf! The results looked delicious and I can't wait to try this recipe for the upcoming nine days. Please keep the videos coming!
(3) Rabbi Alan Ira Silver, August 3, 2008 3:42 PM
It's summer time
People it's summer time so please keep your herbs, spices & nut products in the refrigerator to prevent them from growing webs & bacteria inside of their containers or bags. In regard to the bread crumbs, please make sure they are kosher as there are brands out there that have non-kosher cheese additives. Wash outside of lemon with soap & water before using and check for thrips. Enjoy!!
(2) Anonymous, August 3, 2008 2:58 PM
Great video!
Thank you to Jamie for such a great cooking video. I have been making a slightly similar baked gefilete fish recipe for Shabbos and I can't wait to try this one, too. I love that it would work well as a weekday dinner or as a Shabbos course.