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Tropical Salmon with Sweet Vegetable Letcho and Eggplant Dip


This fish has become an all-time favorite in my family, so I decided to try creating a kosher-for-Pesach version. Don’t be tempted to skip the fresh ginger, since that is what gives this fish an extra kick.   The glaze keeps the fish ultra-moist and is delicious served warm or at room temperature.


For the Salmon

1. Preheat oven to 375 degrees Fahrenheit.
2. Soak salmon in lemon juice and season with salt and pepper. Let stand for 15 minutes, and then rinse and pat dry.
3. Heat oil in a saucepan over medium heat. Add onions and sugar and sauté for 10 minutes. Stir constantly until the sugar becomes syrupy. Add peppers, ginger, juices, and potato starch to the pot. Season with salt and pepper. Continue cooking glaze for about 10 to 15 minutes, until it thickens. Remove from heat.
4. Bake for 12 to 15 minutes. Remove from oven and spoon glaze over the salmon. Return salmon to oven and bake an additional 10 minutes. Don’t overbake.


To make the chips pictured above, peel and thinly slice 1 potato, 1 sweet potato, and 1 beet. Heat a cup of oil in a frying pan and fry chips until crispy. Remove with a slotted spoon and toss with some salt.

For the Eggplant Dip

This eggplant dip is a great addition to any Pesach meal, since it goes well with fish, meat, or veggies. For those who don’t eat gebrochts this is a real bonus, since you can dip your matzah into it! Yields 3 cups.

1. Preheat oven to 450 degrees Fahrenheit.
2. Prick eggplant with a fork on all sides and place in a 9- x 13-inch baking pan. Bake for 1 hour, until soft. Let cool.
3. Cut eggplant in half lengthwise and scoop out the inside.
4. Heat oil in a frying pan over medium heat. Add onions and sauté for about 15 minutes, until browned.
5. Using a hand blender, blend eggplant with onions, mayonnaise, and seasonings. Store in an airtight container and refrigerate until ready to serve.