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These salmon skewers are incredible with this creamy, garlicky, herby dip.
12 1 and 1/2-inch (4-centimeter) cubes of salmon
1 cup Gefen Cornflake Crumbs
2 tablespoons Gefen Sesame Seeds
dash of salt
dash of garlic powder
1 5.3-ounce (150-gram) container pareve yogurt (I used So Delicious yogurt alternative)
2 mini cucumbers, peeled and finely grated
2 cubes Gefen Frozen Garlic
1 tablespoon fresh lemon juice or Gefen Lemon Juice
1 mini shallot, finely chopped (optional)
0.3 ounce (8.5 grams) fresh dill, finely chopped
dash of salt
dash of sugar
Prepare the tzatziki by mixing all ingredients together.
Preheat oven to 375 degrees Fahrenheit (190 degrees Celsius).
Mix the cornflake crumbs, sesame seeds, salt, and garlic powder. Dip the salmon cubes into the mixture, coating all sides evenly.
Spray a pan with cooking spray and place salmon cubes in the pan. Spray again and bake for 10 minutes. Remove from oven and cool. Serve individually.
Food and Prop Styling by Shiri Feldman.
Food Prep and Styling by Chef Suzie Gornish.
Photography by Felicia Perretti.
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