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Think you know salmon? Yussi Weisz is here to shake things up with a mouthwatering twist on the classic Shabbos and Yom Tov dish. Once you try this ingredient combo in Bobby Weisz’s delicious recipe, you’ll never go back to your old salmon routine again. It’s the perfect accompaniment to your Yom Tov meal, and you’ll be amazed when you discover what actually goes in there! For more great food, watch BHIS!
6 slices of salmon
2 leeks, cleaned and diced
4 tablespoons olive oil
1 stalk celery, chopped
4 cloves garlic, chopped
2 zucchini, peeled and diced into medium-sized pieces
1 cup assorted sliced mushrooms
4 medium-sized tomatoes, diced
1 and 1/2 cups Bartenura Asti
2 sprigs fresh thyme
3 pieces Tuscanini Sun Dried Tomatoes
2 pieces Tuscanini Calabrian Pepper (optional)
2 tablespoons Tuscanini Tomato Paste
1/2 cup cleaned, chopped fresh parsley
salt, to taste
black pepper to taste
juice of 1 lemon
Preheat a pot with olive oil over medium heat.
Add diced leek, celery, and garlic, and sauté for five minutes.
Add mushrooms, diced tomato, tomato paste, sundried tomatoes, hot peppers, fresh thyme in a net bag, salt, and pepper to taste. Cook for five minutes on medium flame.
Add squash and Asti, cook for another 15 minutes.
Add salmon and cook for another 15 minutes.
When done, squeeze lemon over the salmon and garnish with chopped parsley
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