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Parve
Easy
6 Servings
Allergens 
No Allergens specified
50 Minutes
Diets
The lemon slices give this dish a superb and refreshing taste. A change of pace from the typical Pesach salmon, yet really easy and beautiful for your Yom Tov table. I also love the fact that there are very few ingredients in this dish!
6 salmon fillets, cleaned and rinsed
3 tablespoons oil, such as Gefen Cottonseed Oil
2 onions, diced
6 tablespoons sugar
2 lemons, peeled and sliced
2 oranges, peeled and sliced
Gefen Salt, for sprinkling
Pereg Pepper, for sprinkling
Preheat oven to 400 degrees Fahrenheit (200 degrees Celsius).
Heat oil in a heavy saucepan. Add onions and sauté until caramelized. Add sugar and stir to combine. Add lemon and orange slices and bring to a simmer, stirring to break up the fruit and release juices. Cook for five to seven minutes until the fruit softens. Remove from heat.
Place salmon into a baking pan or a foil grill pan. Sprinkle salmon generously with salt and pepper to taste. Spread the citrus sauce over the salmon, covering the top completely. Bake for 20 minutes.
Raise oven heat to broil and broil for an additional two to three minutes, to crisp the coating. Serve warm or cold.
Food and Prop Styling by Chana Rivky Klein
Photography by Hudy Greenberger
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