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Pesach salmon



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amother
Coral


 

Post Thu, Apr 04 2019, 9:44 am
I am looking for a really cool salmon idea for Pesach. Anyone have a really bomb recipe?
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amother
Violet


 

Post Thu, Apr 04 2019, 9:56 am
Do you use products

I make apepper salmon during the year
You can sub KLP products
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amother
Coral


 

Post Thu, Apr 04 2019, 9:57 am
I eat everything besides kitniyos
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amother
Violet


 

Post Thu, Apr 04 2019, 5:04 pm
Salmon
Teriyaki sauce
Salt and pepper to taste

Season, pour, bake 350 until desired doneness

Peppers All Colors 1 ea.
Red onion 1 Small - med
Whole manderine can
1/4 cup or more Wine vinegar

Dice all peppers and red onion very very thinly to create a “slaw”.
Take the liquid of the manderine oranges and mix it with wine vinegar to taste.
Pour onto slaw
Marinade over night or longer

Serve
Mound slaw around the edge of the platter
Place salmon in the center
Scatter manderine oranges around
Spoon slaw marinade on top of salmon
Salmon is served warm- hot
Slaw is cold


Another recipe is SUPER easy
Take frozen cubes of basil parsley garlic
Put in a container and fill with olive oil to cover cubes
Add salt
When cubes are completely defrosted, mix.

Spoon over raw seasons salmon (salt and pepper) and bake 350 until desired doneness.

Extra “pesto” spoon on top before serving
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Rachel Shira




 
 
    
 

Post Thu, Apr 04 2019, 5:07 pm
I made delicious salmon last year with caramelized onions on top. Very simple and yummy. I think the onions were just sautéed with some sugar and salt.
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ra_mom




 
 
    
 

Post Thu, Apr 04 2019, 5:29 pm
Anything you make during the year is just as good on pesach. Cubes of salmon persillade, pistachio crusted salmon, make your own faux teriyaki sauce, smear pesto after baking, Moroccan salmon...
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amother
Coral


 

Post Thu, Apr 04 2019, 5:50 pm
amother wrote:
Salmon
Teriyaki sauce
Salt and pepper to taste

Season, pour, bake 350 until desired doneness

Peppers All Colors 1 ea.
Red onion 1 Small - med
Whole manderine can
1/4 cup or more Wine vinegar

Dice all peppers and red onion very very thinly to create a “slaw”.
Take the liquid of the manderine oranges and mix it with wine vinegar to taste.
Pour onto slaw
Marinade over night or longer

Serve
Mound slaw around the edge of the platter
Place salmon in the center
Scatter manderine oranges around
Spoon slaw marinade on top of salmon
Salmon is served warm- hot
Slaw is cold


Another recipe is SUPER easy
Take frozen cubes of basil parsley garlic
Put in a container and fill with olive oil to cover cubes
Add salt
When cubes are completely defrosted, mix.

Spoon over raw seasons salmon (salt and pepper) and bake 350 until desired doneness.

Extra “pesto” spoon on top before serving


I love the pepper idea. Which wine vinegar do you use? Red or white? And how do you cook the salmon? What spices?
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amother
Silver


 

Post Thu, Apr 04 2019, 9:19 pm
Cut into strips.
Put spicey mayo or Russian dressing on 1/3rd, pesto or dill on another 1/3.
For the last third, I use honey mustard during the year. You can find an imitation. Bake for 20 min.
To plate, put one strip of each color.
Anon since I make this often when I have guests..
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amother
Violet


 

Post Sun, Apr 07 2019, 10:45 am
amother wrote:
I love the pepper idea. Which wine vinegar do you use? Red or white? And how do you cook the salmon? What spices?

Vinegar-any I have on hand that’s KLP-
Taste as you go adjust to your liking

For the salmon I keep it very simple
Salt, pepper, pour teriyaki sauce
I put it in a 450 oven for about 25 min.
At the 15- 20 min mark I check to make sure it’s not burning
After 25 check for doneness

I pre slice my fish raw and check if the sides are opaque
I like doing it like this so I know there’s enough for everyone
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amother
Violet


 

Post Sun, Apr 07 2019, 10:48 am
amother wrote:
Vinegar-any I have on hand that’s KLP-
Taste as you go adjust to your liking

For the salmon I keep it very simple
Salt, pepper, pour teriyaki sauce
I put it in a 450 oven for about 25 min.
At the 15- 20 min mark I check to make sure it’s not burning
After 25 check for doneness

I pre slice my fish raw and check if the sides are opaque
I like doing it like this so I know there’s enough for everyone


It’s very pretty with the oranges on top, and all the color peppers
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