Passover Grilled or
Baked Salmon Fillets with Citrus-Nut Sauce
This pareve (i.e., no
meat or dairy products or derivatives) Kosher-for-Passover recipe comes from
Evelyn Rose, and appeared in the 26 March 1999 edition of The Jewish Chronicle, UK
As Ms. Rose wrote,
"Over the years, salmon has become almost traditional for
Passover." She recommends serving the fish at room temperature, but
notes it also can be served hot.
6 6 oz Vital Choice sockeye salmon portions
Salt and black pepper
Olive oil for brushing the fish
3 1/2 oz shelled
pistachios or shelled almonds
6 tablespoons extra virgin olive oil
1/2 teaspoon salt
Finely grated zest of 1
lemon and 1 lime
5 tablespoons fresh
orange juice (approximately 1 large orange)
Juice of 1/2 lemon
1 level teaspoon sugar
1 whole lemon, cut in 6
- Process the pistachios or almonds until finely chopped.
Add all the remaining sauce ingredients and process until thickened but
still with a little texture left. Pour into a sauce boat.
- To Grill: preheat the grill and brush the grate lightly
with olive oil. Brush the fish with olive oil and sprinkle lightly with
salt and pepper, then grill for about 6 minutes until just cooked (i.e.,
flakes under a fork).
- To Bake: preheat the oven to 450 F (230 C). Brush the
fish with olive oil and sprinkle lightly with salt and pepper, then bake
for 8‒10 minutes or until just cooked (i.e., flakes under a fork).
- Serve with the sauce and garnish with the lemon wedges.