Just one word...yum! And another...different. Oh, and one more...elegant. I’m always looking for a new way to make salmon for Shabbat or Yom Tov. Well, this is one exciting (and did I mention easy?) new recipe that is sure to become one of your faves!
Crispy Sweet ’n Savory Salmon
- Cooking and Prep: 40 m
- Serves: 6
Prepare the Crispy Sweet ’n Savory Salmon
Preheat oven to 375 degrees Fahrenheit (190 degrees Celsius).
Pulse almonds, dried cranberries, and French-fried onions in the food processor until chopped and well-combined. Be careful not to crush too finely. Place onto a large plate or in a shallow bowl.
Sprinkle salmon lightly with salt and pepper. Mix ketchup and duck sauce together and place into a shallow bowl. Dip salmon into sauce on all sides and then dredge in crunch mixture, coating well.
Spray two baking pans lightly with cooking spray. Place coated salmon into the baking pans and pat the crunch mixture down with your fingers to stick onto the fillets. You may need to add some additional crunch on top to make sure the fish is fully coated. Repeat with remaining slices of salmon, taking care to place them spaced apart in the pans so that they aren’t touching each other.
Bake in preheated oven, uncovered, for 20 minutes. Serve immediately.
Props and Styling by Goldie Stern
Photography by Felicia Perretti