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No Allergens specified
Salmon with sophistication and style. The tangy vinaigrette adds zip, and the orange juice adds just the right amount of sweetness. Recipe by Brynie Greisman.
1 and 1/2 pounds (700 grams) fresh salmon, cubed
1 tablespoon Bartenura Olive Oil
salt, to taste
pepper, to taste
1 cup orange juice, preferably fresh
1 purple shallot (if unavailable, sub white)
1 tablespoon + 1 teaspoon fresh lemon juice
1 teaspoon chili powder
1 teaspoon Haddar Dijon Mustard
1/2 – 1 teaspoon Gefen Honey
1/3 cup light Italian dressing
chives, for garnish (optional)
Heat olive oil in a medium skillet. Season salmon cubes with salt and pepper and cook over medium heat for approximately two minutes on each side. Remove to a 9×13-inch baking pan and set aside. If necessary, spray pan with cooking spray to prevent sticking.
Preheat oven to 350 degrees Fahrenheit (180 degrees Celsius).
Meanwhile, heat orange juice in a small saucepan. Bring to a boil; cook until liquid is reduced to one-third of a cup. Cool slightly.
Transfer to a blender. Add remaining ingredients; cover and process until well blended. Adjust seasoning if necessary.
Pour sauce evenly over fish, reserving one-third of a cup to drizzle when serving, and bake for 15 minutes. If desired, place under grill for a minute or two to crisp the pieces. Garnish with chives.
Photography: Daniel Lailah. Food Styling: Amit Farber.
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