Baked Salmon with Mango Salsa
(pareve)

Norene Gilletz

You’ll be hooked on salmon once you try this dish. It tastes fabulous either hot or cold. A fillet of salmon in one piece makes a beautiful presentation.

Food Editor’s Note: Another winner from one of our favorite cookbook authors! This was a big hit with the ShalomBoston.com staff and their families. The salmon tasted good plain, but was great with the flavorful (and colorful!) salsa. Make the salsa a day ahead to ease the preparation process.

Ingredients

1 lime, ends trimmed
1 slice fresh ginger, peeled (about 1 tablespoon)
1/4 cup fresh basil
Mango Salsa
2 1/2-3 pounds salmon fillet (1 large piece or 6-8 small fillets)
salt, freshly ground black pepper, and paprika to taste
juice of 1 lime (about 2 tablespoons)
1 to 2 tablespoons honey

Using the slicing disk in your food processor, slice the lime, using medium pressure. (If you don’t have an expanded feed tube, cut lime in half to fit feed tube.) Reserve to use as a garnish.

Using the steel blade, process ginger and basil until minced, about 10 seconds. Empty bowl. Prepare salsa as directed.

Line baking sheet with aluminum foil; spray with nonstick spray. Place salmon on baking sheet and sprinkle with salt, pepper and paprika. Rub with lime juice and honey; sprinkle with basil and ginger. (Can be prepared up to 2 hours in advance and refrigerated.)

Bake uncovered in preheated 450 degree oven 10-15 minutes, or until fish flakes with a fork. Calculate cooking time as 10 minutes per inch of thickness of fish at its thickest point. Transfer to large platter. Garnish with lime slices; serve with salsa.

Yield: 6 to 8 servings

Reprinted with permission from The Food Processor Bible (464 pages, soft cover, layflat binding, $24.95 U.S.), a kosher cookbook by Norene Gilletz. For cookbooks, cooking demonstrations & seminars, orders/fundraising info, call 1-888-811-9866 or 416-226-2466 or visit Norene’s web site at http://www.gourmania.com.