Please enter the email you’re using for this account.
This effortlessly elegant salmon tastes as good as it looks with its sweet, crunchy coating.
6 salmon fillets (1 and 1/2 to 2 pounds)
1/4 teaspoon kosher salt
dash of black pepper
1/3 cup dried apricots, checked (about 5 large apricots)
1/2 cup raw almonds
1 tablespoon Gefen Lemon Juice
2 tablespoons apricot jam, such as Tuscanini
1 tablespoon oil
3/4 cup white wine, such as Tuscanini White Cooking Wine
Preheat oven to 400 degrees Fahrenheit.
Place salmon in 9×13-inch baking pan. Season with salt and pepper.
In a food processor, pulse apricots and almonds until coarsely chopped.
Add lemon juice, apricot jam, and oil; pulse quickly to incorporate. Spread mixture over fish.
Pour wine around coated fish.
Bake for 20–25 minutes, until fish flakes easily with a fork.
The Voice is a popular community magazine servicing Lakewood, Jackson, Toms River, Manchester and Howell. Entertaining, informative, relevant and high quality content is enjoyed by tens of thousands every week.
www.thevoiceoflakewood.com
WhatsApp 732-719-5348
Styling and photography by Penina Spero
How Would You
Rate this recipe?
When leaving comments on kosher.com we ask that you be respectful, appropriate, and stay on topic. Click here to read our full comment policy.
Kosher.com Commenting Guidelines
We love hearing from our community! Constructive feedback, tips, questions, and friendly engagement are encouraged.
By commenting on Kosher.com, you agree to follow these guidelines. Please note that comments are for community discussion only and should not be considered halachic guidance—always check with your own Rabbi or LOR.
1. Be Respectful
2. Keep It Appropriate
3. Protect Privacy
4. Stay On Topic
5. Moderation