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.
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 wedges.
- 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.