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Passover Plates

Complete your holiday meal with this easy fish dish

 

Every Passover, I look forward to making my easy honey pecan chicken, where the chicken nuggets are coated in a honey-mayo mixture and then in a mixture of crushed pecans. The nuggets are then baked at 400º F for 10-12 minutes per side. I love the aromatic pecans, and usually end up eating the stray nuts that have fallen into the pan. The same goes for this salmon. It’s foolproof, delicious and the type of salmon that will please even the non-fish lovers.

Honey Pecan Salmon

SERVES 6

1 cup mayonnaise 250 mL
3 TBsp imitation mustard 45 mL
3 TBsp honey 45 mL
6 salmon fillets
1 cup crushed honey-glazed pecans (For a more healthful version, use plain pecans for a dish that’s a little less sweet, but still moist and fragrant.) 250 mL

PREHEAT oven to 350º F.

In a small bowl, COMBINE mayonnaise, mustard, and honey. PLACE fillets onto baking pan. SMEAR dressing over salmon fillets. PRESS on pecans to form a crust. BAKE until fish flakes easily with a fork, 20-25 minutes.

TIDBIT: Some communities have the custom to eat falshe (false) fish, a gefilte-style dish made of ground meat, instead of fish. In those European communities, imported fish was preserved in alcohol, so it couldn’t be used on Passover.

Wine Pairing:Royal Wines 2011 Barkan Classic Pinot Noir Israel $15.95 (230177)

Recipe and image from Passover Made Easy: Favorite Triple-Tested Recipes by Leah Schapira and Victoria Dwek (Mesorah Publications Ltd)



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