Please consult the OU's guidelines for checking fruits and vegetables.

Ez Salmon Scampi
Ez Salmon Scampi Eileen Goltz | Dairy
15 minutes 5 minutes
10 minutes
2 servings

The beauty of this dish is that it can be prepared in less than fifteen minutes, and can be easily dressed up with a serving of garlic bread.

  • 2 salmon steaks
  • 1 Tablespoon chopped garlic
  • 3 Tablespoons butter
  • 2 cups cooked penne pasta (or your favorite)
  • 1 Tablespoon lemon juice
  • 1 teaspoon parsley
  • 1 Tablespoon shredded parmesan cheese

  1. Boil water in a large pot and then add noodles. Cook, drain, and set aside.
  2. In a skillet melt the butter and saute the garlic over medium to low heat
  3. As the garlic starts to reach a light caramel color, add salmon to the skillet. Let it cook without turning until it begins to turn to a whitish color, then turn over the salmon and allow to cook as before. After turning the salmon add the lemon juice and parsley to the skillet.
    Do not overcook.
  4. Remove from heat and serve over noodles. Garnish with parmesan cheese.

Kashrut Instructions


DESCRIPTION: Fresh chives, basil, cilantro, dill, mint, oregano, parsley, rosemary, sage, and thyme are often used as spices or garnishing.

Please Note: Curly leaf parsley is very difficult to check. It is therefore recommended that only flat leaf parsley be used.

INFESTATION: Aphids, thrips and other insects may often be found on the leaves and stems of these herbs. Insects tend to nestle in the crevices between the leaves and branches of herbs. These insects can curl up and stick to the leaf once they come in contact with water.

Vegetable spinners, power hoses, and light boxes are not always available in the home. We therefore recommend the following alternate procedure.

RECOMMENDATION: In order to determine if a particular bunch of herbs is infested prior to washing, bang it several times over a white cloth. This is most important when checking oregano, rosemary, sage and thyme. If only one or two insects are found proceed with the steps below. If three or more insects are detected in a particular bunch of herbs it should not be used.


  1. Soak herbs in a solution of cold water and vegetable wash. The proper amount of vegetable wash has been added when some bubbles are observed in the water. (In the absence of vegetable wash, several drops of concentrated unscented liquid detergent may be used. However, for health reasons, care must be taken to thoroughly rinse off the soapy solution.)
  2. Agitate the herbs in the soapy water, in order to loosen the sticking excretion of the bugs.
  3. Using a heavy stream of water, thoroughly wash off the soap and other foreign matter from the herbs.
  4. Check both sides of each leaf under direct light.
  5. If one or two insects are found, rewash the herbs.
  6. If any insects are found after repeating the agitation process twice, the entire bunch must be discarded.

Please note: To prepare herbs such as cilantro, dill, or parsley for use in soups, wash them thoroughly and place in a cooking bag.