Fish: Salmon w/Citrus and Pistachio or Almond Sauce - pareve

Posted by : Ruth Heiges

Evelyn Rose, writing in the 26 March 1999 edition of the Jewish Chronicle, UK,
states that salmon is becoming a traditional seder main course for those who
don't want to have meat. "Over the years, particularly with the advent of large,
high-quality farmed fish, salmon has become almost traditional for Passover.
This year, I'm suggesting grilling or baking it ready portioned and serving it
on the day at room temperature with a deliciously different nutty fruit sauce,
although it can also be served hot."

She recommends serving the fish at room temperature, but notes it also can be
served hot.


Grilled or Baked Fillets of Salmon 
w/Citrus and Pistachio or Almond Sauce
Serves 6-8
Leftovers keep 2 days in fridge.
Freeze 1 month. 
Sauce keeps 3 days in fridge.

6 to 8 fillets of salmon, 4-5 ounces, skinned
black pepper
olive oil for brushing the fish

For the sauce: 
100 grams (3-1/2 oz.) natural 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 (approx. 1 large orange)
juice of 1/2 lemon
1 level teaspoon sugar

For the garnish: 
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 jug.

The fish may be either grilled or baked.

To grill the fish: preheat the grill and the grill pan, lightly brushed with
olive oil (about 5 minutes). Brush the fish with olive oil and sprinkle lightly
with salt and pepper, then grill for 6-8 minutes until cooked to the centre.

To bake the fish: preheat the oven to Gas no 8 (450 F, 230 C). Oil and season
the fish as before, then bake for 8- 10 minutes or until cooked through.

Serve with the sauce and garnish with the lemon wedges.

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