If you get stumped when it comes to appetizers over Pesach, you’ll love how these basics come together in this pretty salmon dish.
As moms, we always wish our kids be better than us. And while that wish is usually spiritual, we’re thrilled when it’s in any aspect. Once my girls grew up, I realized that they are better cooks than me, and honestly, it was my greatest joy.
I also love when my daughters discover and send me new ideas they’ve seen or tasted. Now that the next generation is cooking and creating, there’s lots of fresh inspiration that comes my way.
When Chavie, my oldest, told me she started plating her salmon this way, after she enjoyed both the look and taste combination by her aunt Hindy, I thought it would work really well for Pesach!
And while we usually encourage simply great-tasting, easy-to-prep food here on BCP and don’t usually focus on the plating, we still thought it would be helpful for you to have an easy and pretty idea like this up your sleeve this Yom Tov.
Basics we’re using on this plate:
- This Rudy Eggplant Salad
- Cooked Zoodles
- Pesach Duck Sauce (over the salmon)
- Pesach version of crumbs from this Panko Kale Salad
Begin by preparing the eggplant puree. This Rudy Eggplant Salad is a staple that we prepare every Pesach, so it’s usually already in the fridge ready-to-go! Spread the eggplant in a very thin layer on the plate.
Next, you’ll need some zoodles. If you’re making the zoodles from scratch, julienne or zoodle 4-5 zucchini as it will really cook down. To cook your zoodles, simply heat a frying pan with 1 tbsp of oil. Add zoodles and cook over high heat, mixing occasionally until they cook down and any water that the zucchini has released evaporates. Season with salt and pepper to taste, a clove of fresh crushed garlic, and 1 tbsp of fresh lemon juice. Mix and cook for one additional minute
and they are ready to plate as you see here.
(Can you cook these zoodles ahead? Yes! You can cook up to a couple days ahead. Keep refrigerated until ready to use, but make sure to take them out so they come to room temperature before serving.)
Next comes the salmon. While many salmon recipes could work well here, I seasoned these simply with whatever basic spices I have available on Pesach and smeared with a layer of Pesach Duck Sauce. Bake at 425℉ for 15-20 minutes (or more or less–the time will very greatly depending on the size of your fillets).
Add fish on top of zoodles.
Finally, top with crumbs.
We made a Pesach version of the crumbs we love from this Panko Kale Salad.
Panko Topping
Ingredients
- ¾ cup unseasoned Pesach panko crumbs
- ⅓ cup sliced almonds
- ½ tsp kosher salt
- ¼ tsp black pepper
- ½ tsp onion powder (optional)
- 1-2 tbsp olive oil
Instructions
- Preheat oven to 350°F. Line a baking sheet with parchment paper.
- In a medium bowl, combine panko crumbs, almonds, salt, pepper, and onion powder. Add oil; mix well. Spread panko mixture in a single layer on prepared baking sheet. Bake, uncovered, for 15-20 minutes, until golden brown.
|