Prep time – 15 Minutes | Marinating Time – 2-6 hrs | Cooking Time – 20 mins
Missing your hit of soy over Passover? With this twist on an old favourite you can still enjoy Asian flavours with this recipe full of superfoods. This salmon and slaw make a great starter, main or lunchbox idea that will ensure you feel full without feeling heavy.
Gluten free and pareve, this salmon dish isn’t just perfect for Pesach, but is a delicious plate at any time of the year, and can also bring symbolism to a Rosh Hashana table (when it is customary to eat fish as a blessing for a fruitful year), for the Three Weeks (starting from the first of Av – when we refrain from eating meat in mourning for the destruction of the Temple), and at Shavuot, (where it is tradition to eat dairy, and many therefore prepare fish mains).
- 4 Salmon Fillets
For the Marinade / Dressing:
- Juice of 2 Oranges
- 2 tbsp Extra Virgin Olive Oil
- 2 tbsp Honey
- 2 cloves Garlic, crushed
- Thumb of Ginger, grated
For the Slaw:
- 4 cups Chinese Leaf or Savoy Cabbage (or other cabbage of your choice), thinly sliced
- 2 Carrots, grated
- 1-2 spring onions, thinly sliced
- Red chilli , thinly sliced (optional)
- Thoroughly mix together the marinade/dressing ingredients, and set aside one third for the slaw.
- Put the salmon fillets into an oven-proof dish, pour the remaining two thirds of the marinating liquid over the fish, cover and refrigerate, ideally for 2-6 hours, spooning on a little of the run-off marinade once or twice during this time.
- Refrigerate the slaw dressing until later.
- When marinating time is complete, heat the oven to 200℃ (180℃ Fan/350℉).
- Uncover the fish, spoon over a little more of the excess marinade and bake for 20-25 minutes until completely cooked through.
- Meanwhile, prepare the vegetables for the slaw, and dress with the remaining ginger, honey and lemon dressing. Allow to infuse while the fish is cooking.
- Serve together, garnished with a little red chilli and spring onion (optional).