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With our busy lives and just the daily chores, making dinner can feel like a schlep. This recipe is super simple, and the tea biscuits give it a different but delicious taste. It’s also perfect for Shabbat or any special occasion. Serve with a side of salad and the meal is complete. Yields 8 main portion servings; more as an appetizer or as part of a buffet spread.
2 tablespoons olive oil
3 tablespoons Dijon mustard
1 tablespoon Heaven & Earth Lemon Juice
2 tablespoons Manischewitz Honey
2 teaspoons kosher salt
2 tablespoons Haddar Teriyaki Sauce
1 (4.2-ounce) package Kedem Vanilla Tea Biscuits, crushed into small bits (not powdery, but smaller than big pieces)
3-pound side of salmon
fresh parsley, checked, finely chopped
1 lemon, juiced
flaky salt
Preheat oven to 400 degrees Fahrenheit. and line a baking sheet with Gefen Parchment Paper. Set aside.
In a small bowl, combine olive oil, Dijon mustard, lemon juice, honey, and kosher salt. Set aside.
Place the side of salmon on the prepared baking sheet. Using a spoon, spread the honey-mustard mixture on top in a thin layer. Drizzle the teriyaki sauce over and fully coat with the crushed tea biscuits.
Coat the top of the salmon with cooking spray and bake uncovered in a preheated oven for 25 minutes. Remove from oven and garnish with desired toppings. Serve at room temperature.
Sponsored by Kedem
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