Let’s face it: the last few years have been different, especially during the holidays, or as my friends in Israel say:Chag.” We couldn’t all be together, and when Passover came it was a seder for two instead of a seder for many. Part of the beauty of the seder is that everyone participates, from the oldest members to the youngest around the table. The word “seder” means “order”, and our seders have a sense of order and symbolism. Everything we eat represents our past, our history and our bittersweet history.
I want this Passover to be the time when we can all sit down together and learn more about our food and why we eat it (check out my modern Seder plate ideas). I chose salmon as a starter this year. Last year I made a brisket of tzimmes, but the meat got very expensive and the briskets can be quite expensive. Since salmon has different prices, you can choose the type of salmon you use depending on your budget. I use four pounds of salmon fillet.
The recipe is simple and quick. I use ingredients that play into the bright, flavorful fruits we find at this time of year. Blood oranges always make their way around March and April, so it’s the perfect partner to bring that citrus kick. Harissa is a Tunisian red chili paste that makes everything taste better. I buy my pots of harissa from Middle Eastern markets. For this recipe, I use a disposable aluminum pan to prepare and roast because the salmon cooks at a very high temperature.
Roasted Salmon with Blood Orange and Harissa
Makes 4-6 servings
- 4 pound salmon fillet with skin down left
- ¼ cup extra virgin olive oil
- 3 tablespoons of harissa
- Zest and juice of one blood orange
- Sprigs of your favorite fresh herbs
- Kosher salt and freshly ground black pepper, to taste
- Place the salmon skin side down in the pan, add all the ingredients and massage everything together. Leave to marinate in the refrigerator for two hours.
- Preheat the oven to 450 degrees.
- Place the pan in the oven and bake uncovered for 30 minutes.
- Remove from the oven and let rest for 10-15 minutes. The bottom skin will slide right off and the fish will be moist.