BRUSH
Keeping It Clean

Passover is truly the harbinger of spring, so any recipe worth its kosher salt must honor fresh green vegetables. If you can avoid matzoh, it is all the better.

The recipe we are doing here uses salmon, but it would work equally well with chicken, pre-cooked or fresh, or leftover brisket. For our non-Jewish friends, pork, shrimp, and firm tofu work well too.

Please read the entire recipe before you start. Whatever Spring holiday you celebrate, we wish you a sweet and happy one.

• ½ c. Teriyaki sauce (designated Kosher for Passover -- K.P.)
• 1 c. chicken broth (I use Manischewitz or Rokeach)
• 1 Tbsp. fresh lemon juice
• ½ Tbsp. potato starch (or corn starch if you do not need Kosher ingredients)

Whisk together and set aside.

To prepare the vegetables:

• 1 medium onion, sliced lengthwise
• ½ lb. asparagus -- trimmed and sliced into 2-inch pieces
• 1 bunch scallions -- trimmed of their root end and sliced in half lengthwise and then into 2-inch pieces. Use white and green parts.
• 2 or 3 cloves garlic -- sliced thin or left whole for easy removal before serving
• 1 bunch Chinese broccoli or broccolini -- trimmed of their stalks from below the leaves; sliced into 2-inch pieces

Set vegetables aside.

To assemble the dish, heat a pan large enough to hold the whole meal with

• 2 Tbsp. K.P. vegetable oil or peanut oil
• 4 5-oz. salmon filets -- lightly salted and sprinkled with pepper

Place in hot pan and let fish cook about 6 minutes. Remove fish to a warm plate and cover to keep it warm.

Add

• 2 Tbsp. oil to pan

Stir-fry all of the vegetables until the color gets bright and they are tender crisp, approximately 3 to 4 minutes.

Replace the salmon in the pan with the vegetables pushed to the sides to make room for the salmon to touch the hot surface of the pan, approximately 2 to 3 minutes.

Remix the sauce ingredients, pour over the fish and vegetables and bring to a boil. Cook until the sauce looks clear and shiny. Serve immediately.

Notes:

1. If you are Sephardic, you can serve this dish with rice, but if you are Ashkenazic, then you cannot use rice. The dish works with Kosher for Passover noodles.
2. Most of this meal can be prepared early in the day and then be thrown together when you are ready to eat dinner.

A Cookie Lady Recipe