By Chef Moses Wendel of Basil Restaurant
Feeds 8-12
One 4-pound side of salmon, skinned and cut into 1-1/2-inch cubes
3 red onions, peeled and sliced
3 jalapenos, peeled, and sliced into rounds (or for a less spicy version, remove seeds and membranes, then slice)
4 red bell peppers, peeled and jullienned
3 cloves garlic, chopped
10 tomatoes, peeled and cut into large dice
12 medium red potatoes, peeled and sliced into 1/8″ rounds and blanched in saltwater til al dente
1/2 cup extra virgin olive oil
¼ cup cilantro
Heat a medium saucepan over medium heat. Add the olive oil and the onions, jalapenos, and peppers. Saute the onions, jalapenos, and peppers for a few minutes and then add the garlic. Add the tomatoes and potatoes, bring to a simmer let the potatoes cook til tender about 10 minutes. Season the salmon with salt. Add salmon; cook til medium (about 6 minutes). Taste and season with salt and serve. This can be made a day or two in advance and served cold.
Tags: Basil, FISH, kosher for passover recipes, Passover Recipes, recipes for passover
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