In kosher Jewish households, certain meats are not eaten. Some of the forbidden meats are pork, shellfish, lobster, shrimp, crab, rabbit, and seafood without fins or scales, like swordfish. And meat is not eaten in combination with dairy products. During Passover, the annual reminder of the Jewish people’s distant past as slaves in Egypt, the kosher Jewish diet has additional restrictions. Chametz (“food that has leavened”) is forbidden, not only from the diet for the week, but also from the home.
While I am not Jewish, I wanted to post a recipe this week during Passover that our Hebrew friends & relatives and blog followers would be able to make and enjoy. I was pleased to discover that a salmon recipe we recently savored is a good choice for Passover. A lovely grapefruit and shallot sauce comes together quickly while the fish is roasting, making this a good choice for busy weeknights, too!
Salmon with Grapefruit-Shallot Sauce
Salmon with Grapefruit-Shallot Sauce (adapted from Ellie Krieger via foodnetwork.com) Total Time Required: 33 minutes, Prep Time: 15 minutes, Cook Time: 18 minutes, Yields: 4 servings
Ingredients:
- 4 skinless salmon fillets, 5 to 6 ounces each
- 1/4 teaspoon kosher salt, plus more for seasoning
- 2 ruby red grapefruit
- 2 teaspoons olive oil
- 1 tablespoon minced shallot
- 1 teaspoon freshly grated ginger
- 2 1/2 teaspoons honey
- pinch cayenne pepper
- 2 teaspoons lemon juice
- 2 tablespoons thinly sliced basil leaves
Directions:
Preheat the oven to 350º F.
Season the salmon with the kosher salt, place in a baking dish and roast it until it is cooked through, about 18 minutes.
Season the salmon.
While the salmon is cooking prepare the sauce. Cut one of the grapefruits into sections by cutting off the top and bottom of the fruit. Stand it on one end and cut down the skin to remove the pith and peel. Then, with a paring knife, remove each segment of fruit from its casing and cut the segments in half. Set the segment pieces aside. Juice the other grapefruit and set the juice aside.
In a medium skillet, heat the oil over medium heat. Add the shallot and saute it until it is softened, about 2 minutes.
Saute the shallot.
Add the ginger, grapefruit juice, honey, and cayenne pepper to the skillet and bring it all to a simmer.
Add the grapefruit juice to the shallot.
Cook it until the sauce is reduced by half, about 10 minutes. Add the lemon juice and season with the sauce with kosher salt, to taste. Right before serving, toss the grapefruit pieces and basil into the sauce.
Simmer the sauce until it is reduced by half.
Place the salmon on a serving dish. Spoon the sauce over the salmon and serve.
Delicious!
Salmon is so very versatile! ~Linda
Salmon with Grapefruit-Shallot Sauce (adapted from Ellie Krieger via foodnetwork.com) Total Time Required: 33 minutes, Prep Time: 15 minutes, Cook Time: 18 minutes, Yields: 4 servings
Ingredients:
- 4 skinless salmon fillets, 5 to 6 ounces each
- 1/4 teaspoon kosher salt, plus more for seasoning
- 2 ruby red grapefruits
- 2 teaspoons olive oil
- 1 tablespoon minced shallot
- 1 teaspoon freshly grated ginger
- 2 1/2 teaspoons honey
- pinch cayenne pepper
- 2 teaspoons lemon juice
- 2 tablespoons thinly sliced basil leaves
Directions:
Preheat the oven to 350º F.
Season the salmon with the kosher salt, place in a baking dish and roast it until it is cooked through, about 18 minutes.
While the salmon is cooking prepare the sauce. Cut one of the grapefruits into sections by cutting off the top and bottom of the fruit. Stand it on one end and cut down the skin to remove the pith and peel. Then, with a paring knife, remove each segment of fruit from its casing and cut the segments in half. Set the segment pieces aside. Juice the other grapefruit and set the juice aside.
In a medium skillet, heat the oil over medium heat. Add the shallot and saute it until it is softened, about 2 minutes. Add the ginger, grapefruit juice, honey, and cayenne pepper to the skillet and bring it all to a simmer. Cook it until the sauce is reduced by half, about 10 minutes. Add the lemon juice and season with the sauce with kosher salt, to taste. Right before serving, toss the grapefruit pieces and basil into the sauce. Place the salmon on a serving dish. Spoon the sauce over the salmon and serve.