Sweet-and-Spicy Salmon with Jalapeños and Caramelized Onions

Chaya Surie Goldberger Chaya Surie Goldberger
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This salmon is a tantalizing blend of flavors, glazed with a slightly sweet, tomato-based sauce infused with the perfect kick of fresh jalapeño peppers and caramelized onions. Each bite offers a harmonious balance of smoky spice and subtle sweetness, creating a dish that’s as bold as it is comforting. Perfect for a flavorful weeknight dinner and an impressive centerpiece for a Shabbos or Yom Tov table.

1h 6
Easy Pescatarian Gluten Free Low Carb Parve

Directions

  1. Preheat oven to 350 degrees Fahrenheit (175 degrees Celsius).

  2. Wash and dry the side of salmon. Place it on a baking sheet lined with Gefen Parchment Paper.

  3. Heat the oil in a nonstick sauté pan, then add the onion and jalapeño and sauté for six to eight minutes, until onions are golden and caramelized.

  4. Mix the rest of the ingredients in a bowl, then add them to the onions and mix. Sauté for an additional three minutes.

  5. Spread the mixture onto the salmon, making sure to cover the entire fish evenly. Garnish with sliced jalapeño and crushed red pepper.

  6. Bake for 30 minutes.

Credits

Notes:
If you can’t get Tuscanini Tomato Jam, mix 1/4 cup tomato paste, 1/4 cup onion soup mix, 1/4 cup dark brown sugar, and one teaspoon chili powder to get a similar taste.

Description:
Styling and Photography by Chay Berger
Food Prep by Leah Hamaoui

Sponsored by Tuscanini

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1 Comment

Esther •

Everyone must try this