While traditional gefilte fish is sure to be a staple this Pesach, we thought some of you might like to experiment a bit with your first course. In keeping with the limitations many people have on Pesach regarding ingredients, we have come up with some recipes that use a few basics in creative ways to give you great taste.
1 lb. salmon fillet, cut into 4 portions, skin removed, if desired
2 tablespoons dry white wine
1/2 teaspoon kosher salt
Freshly ground pepper, to taste
2 tablespoons finely chopped shallot (1 medium)
Lemon wedges, for garnish
Baking salmon fillets with a little wine and shallots produces moist, succulent results as long as you don’t overcook it. Serve topped with your favorite sauce, if desired.
Preheat oven to 425°F. Coat a 9-inch glass pie pan or an 8-inch glass baking dish with a bit of olive oil.
Place salmon, skin-side (or skinned-side) down, in the prepared pan. Sprinkle with wine. Season with salt and pepper, then sprinkle with shallots. Cover with foil and bake until opaque in the center and starting to flake, 15 to 25 minutes, depending on thickness.
When the salmon is ready, transfer to dinner plates. Spoon any liquid remaining in the pan over the salmon and serve with lemon wedges.
Orange Ginger Salmon Fillet
1/3 cup dry white wine
1/3 cup fresh orange juice
1 2 1/2-pound salmon fillet
3 large navel oranges
1/2 cup red pepper strips, peeled, if desired
1/2 cup thinly sliced red onion
2 teaspoons minced peeled fresh ginger
1/2 teaspoon coarse kosher salt
1/4 teaspoon freshly ground pepper
Vegetable or olive oil
This salmon is served whole and is sure to impress your guests with looks and taste!
Whisk wine and juice in small bowl to blend. Place salmon, skin side up, on a parchment-lined sheet pan. Pour in orange juice mixture; cover with plastic and chill at least 2 hours and up to 4 hours. Bring to room temperature 30 minutes before cooking.
Using a small, sharp knife, cut peel and white pith from oranges. Working over bowl, cut between membranes to release segments into bowl.
Mix red pepper and next 4 ingredients in medium bowl to blend. Fold in reserved orange segments and any accumulated juices.
Preheat oven to 450°F. Line rimmed baking sheet with foil; generously brush with oil. Place fish, skin side down, on prepared baking sheet. Sprinkle with salt and pepper. Bake until fish is just opaque in center, about 20 minutes. Using large spatula, gently loosen salmon from parchment. Holding edges of the parchment, carefully lift salmon from sheet and allow salmon to slide onto a platter. Mound orange relish down center of fish and serve.
4 tilapia fillets, each about 4 ounces
Juice of one lemon
1⁄4 cup chopped fresh parsley or 2 frozen cubes
6 Tablespoons olive oil, divided
1⁄2 cup potato starch for dusting fish
When you need a change from your salmon or gefilte fish, this light dish will hit the spot!
Lightly dust fish fillets in starch, then season with salt and pepper. Heat 4 Tablespoons oil in non-stick skillet.
Add fish and sauté 3–4 min on first side.
Turn and finish second side 3–4 min, until done and flaky. Remove to plate and keep warm.
Add remaining oil to skillet and heat.
Stir in lemon juice and parsley quickly and pour immediately over fish.
Serve and enjoy.