Don’t you just love those recipes?
Salmon is the one dish that always welcomes a new recipe. With many Yom Tov meals, Shabbos meals, one can never have enough. Are we right?
Also, an effortless but tasty recipe is always a winner.
Shaindy got this recipe from a friend, who got it from a friend, that traced it back to a recipe she got from the Binah magazine. One erev Shabbos, the five of us were having a Whatsapp conversation about what we cooked that week and she posted a picture of her salmon. We all drooled and admired her handiwork. Shaindy laughed and explained this is really the easiest recipe.
Before you know it, we reached out to Binah, and found out that this recipe was by Chaya Gitty Braun. We are so happy that they agreed to share this recipe with Between Carpools, it was just the thing our readers needed this Purim. Color, flavor and a touch of fun!
We took shelf-ready salmon fillets and we cut them in half. This makes for a prettier presentation, and it’s just enough fish especially when there’s a course of meat coming after!
(And, yes, these are LuxeParty disposable dishes in the photo. They’re very photogenic. See more here.)
- 6 salmon fillets (2 inches wide, skin on) cut into half
- Wooden skewers
- Salt and pepper
- ⅓ cup honey
- 2 garlic cloves, crushed
- 1 ½ tablespoons soy sauce
- Parsley flakes
- White sesame seeds
- Black sesame seeds
- French fried onions
- Preheat oven to 400⁰F. Thread a skewer through the length of each fish fillet. Place on a lined baking sheet. Sprinkle with salt and pepper.
- Combine honey, garlic and soy sauce in a small bowl. Brush over the fish using a silicon brush or a spoon.
- Decorate the fish using the toppings. We used a small piece of cardstock to help keep a straight line, but, that’s just us. Feel free to skip that step 😉
- Bake uncovered for 15-18 minutes until fish is cooked through and flakes easily.
- Serve immediately or the next day. Just bring to room temperature first.
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