A Symphony of Flavors
The essence of Passover, a celebration of freedom and renewal, often finds its culinary expression in traditional dishes. However, this year, we invite you to embark on a culinary journey to the sun-kissed shores of the Mediterranean. Our dish, salmon Provençal, is a harmonious blend of French and Jewish culinary traditions, a testament to the universal language of food.
Ingredients:
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2 pounds fresh salmon fillet, skin on
Preparation:
1. Prep the Salmon: Preheat your oven to 400°F (200°C). Season the salmon fillet with salt and pepper.
2. Sauté the Aromatics: Heat olive oil in a large skillet over medium heat. Add the onion and garlic, sauté until softened and fragrant.
3. Create the Sauce: Pour in the white wine, vegetable broth, crushed tomatoes, thyme, oregano, and red pepper flakes. Bring to a boil, then reduce heat and simmer for 10 minutes, or until the sauce thickens.
4. Roast the Salmon: Place the salmon, skin side down, in a baking dish. Pour the sauce over the salmon.
5. Bake to Perfection: Bake in the preheated oven for 20-25 minutes, or until the salmon is cooked through and flakes easily with a fork.
6. Finish and Serve: Remove the salmon from the oven and let it rest for a few minutes. Garnish with fresh parsley and lemon zest. Serve immediately with crusty bread to soak up the delicious sauce.
Total Time: 45 minutes
A Cultural Fusion
This dish is a delightful fusion of French and Jewish culinary traditions. The Provençal flavors of garlic, herbs, and tomatoes are a staple in French cuisine, while the salmon is a popular choice in Jewish cuisine, often prepared for Shabbat and holidays. By combining these two culinary worlds, we create a dish that is both comforting and sophisticated.
As we savor this Mediterranean dream, we are reminded of the power of food to connect cultures and generations. It is a reminder that even in the midst of tradition, innovation can flourish.
