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  • Yussi Weisz

Orange Citrus Salmon for Pesach


1 side of salmon (family size)

1 pkg spinach

3 tsp olive oil

3 diced shallots

2 cups semi dry white wine

2/3 cup dry vermouth

3 oranges

1 blood orange

1 large grapefruit

Juice of 1 lemon

Juice of 1 lime

1 bunch scallions, diced

1 jalapeno (optional)

½ tsp sugar

Salt & pepper


Sauté shallots for 5 minutes in olive oil, add wine and vermouth and boil for 25 minutes, until reduced to half.

In the meantime, peel and cut out segments of 2 oranges, grapefruit and blood orange. Add to boiling pot with sugar and 2 pinches of salt and pepper. Also add the juices from lemon and lime. Simmer 10-15 minutes. Remove from flame and blend with hand blender.

Place spinach leaves on sheet pan. Top with salmon, oranges slices, jalapeno slices. Pour sauce liberally over entire pan. Top salmon with diced scallions and salt and pepper.

Bake in preheated 400° oven for 15-20 minutes then broil for 2 minutes.

Sauce can be prepared in advance and stored in fridge or freezer. Bring sauce to a boil before pouring over salmon. Sauce also works beautifully with chicken.


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