Everyone goes crazy over Kosher for Passover Coke this time of year, but even though there’s no high fructose corn syrup in it, there are still plenty of other ingredients I try to avoid.
That’s why I was excited when Whole Foods Market sent me this Harrison’s Sweet Shoppe cane sugar cola. David drank the orange soda before I could experiment with it, but I was more interested in the cola anyway.What I like about this recipe is that it doesn’t use any fancy gadgets that you probably don’t have Passover versions of; it doesn’t use a million pots, because you’re busy cooking a whole meal for the holiday, one dish shouldn’t take over all of your equipment; and it is pretty hands-off, so you can work on the rest of your meal at the same time. Also, this glaze would probably be delicious on meat and chicken, too!
To me, Passover means lollicones and almond kisses, plus jelly rings for my husband (frozen, of course). It’s the only time I bake with a cake mix, too.
But just because we can’t eat hametz, that doesn’t mean we have to eat crappy processed junk! What whole foods does your family eat during the holiday? (And what processed junk do you secretly look forward to every year?)
Kosher for Passover Cola-Glazed Salmon
- 1 1/2 lbs. salmon
- 1 bottle Harrison’s cane sugar cola
- 2 tablespoons balsamic vinegar
- 1 small onion, sliced
- 8 oz. mushrooms, sliced
- 2 carrots, sliced
- olive oil
- Preheat the oven to 425.
- Heat the olive oil in a pot and cook the onions until they’re soft, about 10 minutes. Add the mushrooms and carrots, and a pinch of salt, and cook for another 10 minutes.
- Remove the vegetables from the pan and set aside. Add the soda and balsamic vinegar with a pinch of salt to the pan and cook on high until it is reduced to about 1/2 cup, around 20 minutes.
- Meanwhile, sprinkle the salmon with salt and pepper and bake.
- Add the veggies to the salmon, glaze, and serve.