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Parve
Medium
4 Servings
Allergens 
1 Hour, 15 Minutes
Diets
Searing salmon on a hot pan seals in its juices and creates a crispy crust that is amazing in itself. But the maple soy sauce gives it a sweet and tangy taste that takes things up a notch. Served over the pillowy carrot mash, this dish is perfect for a fall night. For more delicious main dishes perfect for your Rosh Hashanah menu, see our recipe roundup.
1 pound salmon fillet, cut into 4 strips
cracked black pepper
2 tablespoons Bartenura Olive Oil
1/4 cup pure maple syrup
1 teaspoon fresh ginger, minced or 1 cube Dorot Gardens Frozen Ginger
1 clove garlic, minced or 1 cube Gefen Frozen Garlic
1 tablespoon soy sauce
1 tablespoon Gefen Sesame Oil
4-5 medium red potatoes (approximately 3/4 pound)
1 pound (6 medium) carrots
1 clove garlic or 1 cube Gefen Frozen Garlic
1/4 cup vegetable stock or cooking liquid
2 tablespoon coconut oil or trans-fat-free margarine
chopped pistachios, as a garnish
Bring the salmon fillets to room temperature for 20 to 25 minutes before cooking.
To prepare the salmon, heat a large stainless-steel skillet over medium heat. (The skillet is hot when water sizzles and quickly evaporates.)
Add the olive oil to the pan.
Pat the fish dry with a paper towel, season with salt and pepper, and sear, skin side down, for at least four minutes. Be careful of oil splatters. If the heat is too high, reduce slightly.
Meanwhile, whisk together the maple syrup, ginger, garlic, soy sauce, and sesame oil. Brush onto the fish a few times as it cooks. Reserve the rest of the sauce for serving.
Carefully flip each fillet and cook for another one to two minutes. Remove from heat and allow the fish to rest for two to three minutes.
To serve, scoop the carrot mash onto a plate, place the salmon over it, drizzle with the maple sauce, and garnish with chopped pistachios.
To prepare the carrot mash, place the carrots, potatoes, and garlic in a medium pot and cover with water. Bring to a boil and cook until the carrots are tender, about 20 to 25 minutes.
Drain the vegetables, reserving a quarter cup of the cooking liquid (if using instead of vegetable stock). Return the vegetables to the pot and add the vegetable stock (or cooking liquid) and coconut oil or margarine. Mash with a potato masher or two forks until smooth.
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