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One of the things I love about Pesach food is getting creative with the ingredients we’re allowed to use. This fish looks so naturally gorgeous with the mix of blood orange and lemon slices. The salmon falls apart the moment you cut into it, and I had to stop myself from eating the entire fillet. Leftovers are rarely this exciting!
1 side of salmon
2 tablespoons oil
Manischewitz Kosher Salt, to taste
black pepper
1 blood orange, peeled and thinly sliced
1 orange, peeled and thinly sliced
1 lemon, peeled and thinly sliced
1 cup freshly squeezed orange juice
1/2 cup freshly squeezed lemon juice or Heaven & Earth Lemon Juice
1/2 cup sugar
pinch of salt
1/3 cup water
Herzog Special Reserve Russian River Chardonnay
Preheat oven to 275 degrees Fahrenheit. Coat the salmon with oil and season with salt and pepper.
Spread half of the blood orange, orange and lemon slices into a shallow baking dish and place salmon on top. Arrange the rest of the citrus over the salmon.
Roast salmon until it’s just cooked through (the tip of a knife will slide through easily and flesh will be slightly opaque), 30–40 minutes for medium-rare.
Combine orange juice, lemon juice, water, sugar and salt in a small saucepan. Bring to a boil over medium-high heat and mix well. Cook until reduced by half. Let cool until the glaze is thick and sticky.
Transfer salmon to a platter and drizzle with citrus glaze. Serve at room temperature.
Recipe, Photo and Styling by Yossi and Malky Levine
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