Serves 8

Most Passover entrees consist of beef, turkey and chicken. A complete meat-based dinner. I like to lighten the meal by offering a fabulous fish dish. This olive and sun-dried tomato mixture is incredible with salmon, but it also goes well with halibut or sea bass. If you don’t have both types of olives on hand, remember that green olives have a more intense flavor while black olives are milder.

• 1/3 up chopped black olives
• 1/3 cup chopped green olives
• 1/3 Tbsp chopped rehydrated sun-dried tomatoes
• ¼ cup matzo meal
• 4 tsp olive oil
• 2 tsp crushed fresh garlic
• 8 4-oz skinless salmon fillets
• ¼ cup chopped fresh parsley or basil

1. Preheat the oven to 425°F. Spray a baking sheet with cooking oil. Finely chop the olives, sun-dried tomatoes, matzo meal, oil, garlic and mustard, either by hand, or using a small food processor. 2. Make a ¼-inch vertical slit through the top of each salmon fillet to within ¼ inch of each end. Divide the filling and stuff the fish. Bake in the center of the oven for 10 minutes per inch of thickness. Garnish with fresh parsley or basil. Serve warm or room temperature.

Prep Time: 10 minutes Cook Time: 10 minutes

Nutritional Analysis Per Serving
Calories 386 Protein 37 g Fat 13 g Saturated Fat 2.2 g Carbohydrates 7.5 g Cholesterol 112 mg Sodium 436 mg Fiber 2.1 

T I P
Use this stuffing for boneless chicken breast. Slice the breast horizontally to make a pocket.