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Parve
Medium
8 Servings
Allergens 
No Allergens specified
45 Minutes
Diets
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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