Passover Grilled or Baked Salmon Fillets with Citrus-Nut Sauce
Prep Time: 10 minutes | Cook Time: 6 minutes | Total Time: 16 minutes
Ingredients
- 6 Vital Choice wild sockeye salmon fillets (6 ounces each)
- 6 tablespoons Vital Choice extra virgin olive oil, plus extra for brushing the fish
- 3 1/2 ounces shelled pistachios or shelled almonds
- 1/2 teaspoon salt
- Finely grated zest of 1 lemon and 1 lime
- 5 tablespoons fresh orange juice (from approximately 1 large orange)
- Juice of 1/2 lemon
- 1 level teaspoon sugar
- 1 whole lemon, cut in 6 wedges (for garnish)
Instructions
- Blitz the pistachios or almonds in a food processor or blender 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 to 10 minutes or until just cooked (i.e., flakes under a fork).
- Serve with the sauce and garnish with lemon wedges.