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Parve
Easy
6-8 Servings
Allergens 
No Allergens specified
40 Minutes
Diets
I get excited when I figure out a recipe for Pesach that’s packed with flavor and not at all processed. This one has the bonus of including only produce that can be peeled for those who have that minhag.
1/4 cup white wine, such as Tuscanini White Cooking Wine
2 tablespoons lemon juice, such as Tuscanini Lemon Juice
1 tablespoon lime juice, such as Tuscanini Lime Juice
1 teaspoon sugar
salt, to taste
pepper, to taste
1 2-pounds (910-grams) side of salmon
3 avocados
1 teaspoon lime juice, such as Tuscanini Lime Juice
1/2 teaspoon salt
1 mango, finely diced
1 jalapeño, seeded, peeled, and minced
1/2 red onion, finely diced
1/2 red pepper, peeled and finely diced
juice of 1 lime or 2 tablespoons Tuscanini Lime Juice
pinch grated ginger
Preheat oven to 400 degrees Fahrenheit (200 degrees Celsius).
Combine wine, lemon juice, lime juice, sugar, salt, and pepper and drizzle it over the salmon. Bake for 20–25 minutes, or until cooked through.
Mash avocados with lime juice and salt and spread it over the cooled salmon.
Combine mango salsa ingredients and place it on top of the avocado layer.
Styling and Photography by Chay Berger
Food Prep by Leah Hamaoui
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