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Tropical Salmon With Sweet Vegetable Letcho and Eggplant Dip

Tropical Salmon With Sweet Vegetable Letcho and Eggplant Dip

Created: 03/29/2017
Last Updated: 03/29/2017

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This salmon dish is delicious served warm or at room temperature and is perfect for Passover. The glaze keeps the salmon ultra-moist, and the ginger gives it an extra kick.

Prep Time: 30 Min
Cook Time: 1 Hr
Ready In: 1 Hr 30 Min

Servings: 4

Salmon Ingredients:

  • 4 (4- to 6-oz) slices salmon fillet
  • Lemon juice, for soaking
  • Salt, for sprinkling
  • Black pepper, for sprinkling

Glaze/Letcho Ingredients:

  • 1 tablespoon oil
  • 1 medium red onion, finely diced
  • 6 tablespoons sugar
  • 3 bell peppers (1 each red, green, and yellow), peeled and diced
  • 1/2 teaspoon grated ginger
  • 1 cup orange juice
  • 1 and 1/2 tablespoons lemon juice
  • 2 teaspoons potato starch (diluted in 1 tablespoon water)
  • Salt, to taste
  • Black pepper, to taste

Eggplant Dip Ingredients:

  • 1 medium eggplant
  • 3 tablespoons oil
  • 1 large onion, diced
  • 3 tablespoons mayonnaise
  • Salt, to taste
  • Black pepper, to taste
  • 1 clove garlic (minhag permitting)

Salmon and Glaze Directions:

  1. Preheat oven to 375 degrees Fahrenheit.
  2. Soak salmon in lemon juice and season with salt and pepper. Let stand for 15 minutes, and then rinse and pat dry.
  3. Heat oil in a saucepan over medium heat. Add onions and sugar and sauté for 10 minutes. Stir constantly until the sugar becomes syrupy. Add peppers, ginger, juices, and potato starch to the pot. Season with salt and pepper. Continue cooking glaze for about 10 to 15 minutes, until it thickens. Remove from heat.
  4. Bake for 12 to 15 minutes. Remove from oven and spoon glaze over the salmon. Return salmon to oven and bake an additional 10 minutes. Don't overbake.

Eggplant Dip Directions:

  1. Preheat oven to 450 degrees Fahrenheit. 
  2. Prick eggplant with a fork on all sides and place in a 9x13-inch baking pan. Bake for 1 hour, until soft. Let cool. 
  3. Cut eggplant in half lengthwise and scoop out the inside.
  4. Heat oil in a frying pan over medium heat. Add onions and sauté for about 15 minutes, until browned.
  5. Using a hand blender, blend eggplant with onions, mayonnaise and seasonings. Store in an airtight container and refrigerate until ready to serve

Note: This eggplant dip is a great addition to any Pesach meal, since it goes well with fish, meat or veggies. For those who don't eat gebrochts, this is a real bonus, since you can dip your matzah into it! Yields 3 cups.

This recipe is courtesy of kosher.com. Recipe created by Yitty Zimmer and appeared in Whisk by Ami magazine.

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