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I know that Ashkenazim (most anyway) can enjoy their lox and cream cheese or fish and cream sauce. Syrians (and other Sephardim), though, have the minhag not to eat dairy and fish together (we use separate plates and utensils for the fish when having a dairy meal). Hence came the idea to make a dairy-tasting nutty pesto—in pareve. It’s refreshing, bright, and comes together really quickly (make the pesto while the fish is cooking)!
4 (6-ounce) salmon fillets (or any type of fish really works!)
salt, for sprinkling
1 plum tomato, sliced, then cut into half moons
8 cloves garlic, such as Mr. Dipz Peeled Garlic, sliced
1/3 cup cashews
1/3 cup macadamia nuts
20 cubes Gefen Frozen Basil
1 to 2 cloves garlic or 1-2 cubes Gefen Frozen Garlic
1/2 teaspoon salt
3 tablespoons Gefen Olive Oil
2 tablespoons water
Preheat oven to 400 degrees Fahrenheit. Place fish in a baking pan. Season with salt. Top with tomato slices and sliced garlic. Bake for about 15 minutes, until fish is cooked through (time depends on thickness of your slices.
Meanwhile, prepare the pesto. If you want to work quickly, empty basil cubes into a bowl and microwave for one minute. In a mini food processor, combine basil cubes, nuts, garlic, and salt. Mix to combine. Add olive oil and mix until emulsified. Mix in water to loosen the mixture a bit.
Top salmon with dollops of nutty pesto and serve.
Photography by James Stefiuk
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