Recipe by Yussi Weisz

Orange Citrus Salmon for Pesach

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Parve Parve
Easy Easy
8 Servings

No Allergens specified

This flavor-packed citrus wine sauce brightens up a side of salmon (or you can prepare it to use on chicken, too).
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Orange Citrus Salmon for Pesach

  • 1 side of salmon (family size)

  • 1 package fresh spinach

  • 3 teaspoons Gefen Olive Oil

  • 3 diced shallots

  • 2 cups Baron Herzog Chenin Blanc or other semi-dry white wine

  • 2/3 cup dry vermouth

  • 3 oranges, divided

  • 1 blood orange

  • 1 large grapefruit

  • juice of 1 lemon

  • juice of 1 lime

  • 1 bunch scallions, diced

  • 1 jalapeno (optional)

  • 1/2 teaspoon sugar

  • salt

  • pepper



Sauté shallots for five minutes in olive oil, add wine and vermouth and boil for 25 minutes, until reduced to half.


In the meantime, peel and cut out segments of two oranges, grapefruit and blood orange. Add to boiling pot with sugar and two pinches of salt and pepper. Also add the juices from lemon and lime. Simmer 10 to 15 minutes. Remove from flame and blend with hand blender.


Place spinach leaves on sheet pan. Top with salmon, oranges slices, jalapeno slices. Pour sauce liberally over entire pan. Top salmon with diced scallions and salt and pepper.


Bake in preheated 400 degrees Fahrenheit oven for 15 to 20 minutes then broil for two minutes.


Sauce can be prepared in advance and stored in fridge or freezer. Bring sauce to a boil before pouring over salmon. Sauce also works beautifully with chicken.

Orange Citrus Salmon for Pesach

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