Holidays come and so do the typical dishes that go with them. Sometimes taking a variation of a dish and changing it just a little can make a big difference. Below is a fish dish I have eaten with friends during Passover in the past. This is been changed a little to give it a nice fresh taste, and it is a great introduction to the spring time.
4 - Salmon fillets
6-8 Cups - Fresh spinach
1 clove - Garlic - minced
Olive oil - As needed
2 oz - Water
3 oz - Almonds
3 TBSP & 1 tsp - Olive oil
2 tsp - Pastamore Meyer Lemon Oil
Juice of 1 orange
Zest of one lime
Salt and Pepper - To taste
1. Preheat oven to 350°F. In a food processor or blender add the almonds. Blend until the almonds are broken into small pieces. Add the orange juice, olive oil, Pastamore Meyer Lemon Oil, lime zest, and water and blend. Mix until the sauce is combined well and there is still some texture to the sauce. Set to the side.
2. Heat a large pan on the stove over medium-high heat. Add vegetable oil or olive oil to the pan and heat. Lightly season the salmon with salt and pepper, and place the fish in the pan when the oil is hot (top side down first). Cook the fish on both sides, achieving a nice color from the sear. After the fish has been cooked on both sides, place the salmon on a tin foil covered baking sheet and bake. (If the fish is thin, it may already be cooked - check the temperature if you are unsure.)
3. In a pot, heat olive oil over medium-high heat. Add the garlic and allow to cook until the garlic slightly blondes. Add all of the spinach. Lightly cook the spinach, approximately 2-3 minutes.
4. Check the temperature of the fish to see if it has reached the desired temperature (minimum internal temperature of 145°F).
5. Plate the spinach, top with the salmon, and spoon on the three citrus almond sauce.
This is a tasty dish that has great depth of flavor. White fish may be substituted if desired.