This was shared with GKC by Chef Moses Wendel of Basil Restaurant. It was originally meant to be a Pesach recipe but we think it’s so good, we eat it all year ‘round!

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 julienned
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 until 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. Sauté the onions, jalapenos, and peppers for a few minutes and then add the garlic. Add the tomatoes and potatoes; bring to a simmer and let the potatoes cook until tender about 10 minutes. Season the salmon with salt. Add salmon; cook for about 8 minutes. Season with salt and serve. This can be made a day or two in advance and served cold.

By Emuna Braverman and Elizabeth Kurtz, of www.gourmetkoshercooking.com

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