Food and prop styling by Chana Rivky Klein
Photography by Hudi Greenberger

The lemon slices give this dish a superb and refreshing taste. A change of pace from the typical Pesach salmon, yet really easy and beautiful for your Yom Tov table. I also love the fact that there are very few ingredients in this dish!

SERVES 6

• 6 salmon fillets, cleaned and rinsed
• 3 Tbsp oil
• 2 onions, diced
• 6 Tbsp sugar
• 2 lemons, peeled and sliced
• 2 oranges, peeled and sliced
• salt and pepper, for sprinkling

Preheat oven to 400°F (200°C).

Heat oil in a heavy saucepan. Add onions and sauté until caramelized. Add sugar and stir to combine. Add lemon and orange slices and bring to a simmer, stirring to break up the fruit and release juices. Cook for 5–7 minutes until the fruit softens. Remove from heat.

Place salmon into a baking pan or a foil grill pan. Sprinkle salmon generously with salt and pepper to taste. Spread the citrus sauce over the salmon, covering the top completely. Bake for 20 minutes.

Raise oven heat to broil and broil for an additional 2–3 minutes, to crisp the coating. Serve warm or cold.

(Originally featured in Family Table, Issue 789)