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Reminiscent of Sicilian-style vegetable pizza, the bold flavors of the Italian-seasoned sauce and sautéed vegetables add depth of flavor to this succulent salmon dish. A superb choice for your Yom Tov entrée, here’s to something different for a change!
8 salmon fillets
lemon juice, for sprinkling
oil, for sautéing
1 large red onion, diced
1 and 1/3 cups broccoli, such as Beleaves Frozen Broccoli
1 cup chopped mushrooms, fresh or canned
1 small red pepper, diced
1 small yellow pepper, diced
1 cube Gefen Frozen Garlic
1/4 teaspoon salt, or to taste
2/3 cup ketchup
1/4 cup Tuscanini Tomato Paste
2 tablespoons wine, such as Tuscanini White Cooking Wine
2 teaspoons olive oil
2 teaspoons Italian seasoning, such as Tuscanini
1 scant teaspoon salt
1/4 teaspoon black pepper
Preheat oven to 425 degrees Fahrenheit (220 degrees Celsius).
Place rinsed and dried salmon fillets in a baking pan; sprinkle with lemon juice.
Combine sauce ingredients in a small mixing bowl and smear it over the tops and sides of the salmon.
Heat a little oil in a medium-size frying pan. Add the red onion and sauté for five to seven minutes over medium heat, until golden and soft. Add the remaining vegetables and sauté, stirring often, until softened. Stir in the salt.
Top the salmon with generous spoonfuls of the vegetable mixture.
Bake for 20 minutes, then broil for two to three additional minutes.
Serve hot or at room temperature.
Styling and Photography by Chay Berger
Food Prep by Leah Hamaoui
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