Light and Easy for a Hot Shabbat

What can you prepare for Shabbat if you absolutely do not want to leave a blech or a crock-pot on in your desire to not add any additional heat to already overheated apartment?

Salmon, turns out to be that fish that can easily be eaten cold with pretty-much any sauce. So, I decided to make a sort of sweet sort of spicy version of it – baked on top of the fresh pineapple.

For about 2 lbs of a beautiful fresh salmon fillet I took:

6 pineapple rounds cut from the fresh pineapple

1 full lime juiced plus a couple of lime rounds for decoration

2 cloves of garlic

2 tsp hot chili sauce

1 tsp fresh grated ginger

1 tbsp sesame oil

salt, pepper to taste (I took about 1 tsp salt and half of tsp freshly ground black pepper)

about half a cup white wine (I always have leftovers after Shabbat, so perfect – no waste production)

Roasted sesame seeds for garnish


Whisk all the ingredients but salmon and pineapple in a small bowl.

Put your pineapple rings on the bottom of the baking sheet covered with parchment or foil, or better yet use a baking glass or oven-to-table dish

Put the salmon fillet on top of the pineapple and smear the sauce all over salmon. It is easy to do it with a pastry brush.

Cover with foil and bake at 400 F for about 15-18 minutes depending on the thickness of your fish fillet.

Uncover the dish, turn on the boiler and broil for 5 more minutes. Garnish with some chopped scallions,  parsley, cilantro and sesame seeds if desired.

Interestingly enough, the spices will penetrate the pineapple more than fish itself, which will remain very soft and tender.








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