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Wow your guests at the Pesach day meal with this great opener. It is full of flavor, presents beautifully, and is easy to make. It will become a menu addition all year round!
4 salmon fillets
1 tablespoon Gefen Olive Oil
1 red pepper, thinly sliced
1 yellow pepper, thinly sliced
1 small zucchini, julienned or spiralized
1 carrot, julienned or spiralized
salt, to taste
pepper, to taste
2 cloves garlic, crushed or 2 cubes Gefen Frozen Garlic
2 tablespoons Baron Herzog Chenin Blanc or other white wine
1 small beet, sliced
2 tablespoons crushed walnuts
1/2 cup orange juice
1 tablespoon Heaven & Earth Lemon Juice
2 tablespoons Baron Herzog Chenin Blanc or other white wine
Preheat oven to 350 degrees Fahrenheit.
Place the clean salmon fillets in a baking pan. Season with salt and pepper.
Whisk together orange juice, lemon juice, and wine. Let fish marinate for 10 minutes. Baste the fish once or twice. Bake for 12-15 minutes.
Meanwhile, heat olive oil in a sauté pan over high heat. Add peppers, zucchini, and carrots, and sauté for five minutes.
Add the salt, pepper, garlic, and white wine. Sauté an additional five minutes. Add beet to the pan for the last two minutes.
Top fish with the vegetable medley and crushed walnuts, and serve.
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