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This elegant appetizer is Asian-inspired. Although we can’t use soy sauce on Pesach, this honey-garlic and pineapple-cashew combination will definitely make up for those cravings that may hit.
3 salmon fillets, about 1 and 1/2 inches wide
1 pineapple
1/2 cup cashews
1/4 cup Gefen Olive Oil
1/4 cup Gefen Honey
2 tablespoons Gefen Lemon Juice
4 cubes Gefen Frozen Garlic
1/2 teaspoon Gefen Salt
1/4 teaspoon black pepper
Butchers’ twine
Working with one fillet at a time, slice the salmon in half in the width. Slice the thicker half in half again, this time horizontally, so you get three rectangles that are the same thickness and width. Repeat with the remaining two fillets.
Peel the pineapple. Cut from the top to the bottom to get slices that measure about 1/2 inch wide. Trim the pineapple slices so they are the same size as the salmon rectangles. Once you have nine pineapple rectangles, cut the rest of the pineapple into small cubes and set aside.
In a bowl, whisk together the olive oil, honey, lemon juice, garlic, salt, and pepper. Add the salmon and marinate for one hour or up to overnight.
Preheat oven to 450 degrees Fahrenheit. Line a baking dish with parchment paper.
Place the pineapple rectangles on your work surface and top with the marinated salmon rectangles (reserve the remaining marinade). Use butchers’ twine to tie a knot in the center to secure the rectangles as they bake. Place in the baking dish and bake for 15 minutes. Set aside to cool, then remove the twine. (Keep the oven on.)
In a saucepan, heat the reserved marinade and add the cubed pineapple. Cook for 20–30 minutes, until very soft. Transfer to a blender and blend for five minutes, until smooth and creamy. Set aside.
Line a baking sheet with parchment paper. Roughly chop the cashews, add them to the baking sheet, and roast for five to 10 minutes, until golden brown.
Place a small plate or wide drinking glass in the center of your dish. Spread the pineapple cream around the plate/glass, and then carefully remove it. Sprinkle cashews along the inside of the circle. Place a salmon/pineapple rectangle on one side of the pineapple cream circle.
Photography and Styling by Yossi and Malky Levine
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