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. Ruth 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 salt 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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