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Parve
Easy
4 Servings
Allergens 
No Allergens specified
40 Minutes
Diets
Sometimes I can fall into the rut of making the same salmon again and again. Pesto salmon is a staple in my home because it is so quick and tasty. But this salmon is a gorgeous pink/purple color that is perfect for spring. Grapes make up the sauce, adding variety to a weeknight or Shabbos meal. Feel free to try a different type of grape but be conscious to adjust the amount of honey accordingly, as some grapes are more sour.
4 regular salmon slices (or 8 appetizer slices)
1/2 teaspoon salt
1 teaspoon Cajun seasoning
2 teaspoons Pereg Paprika
1 teaspoon Gefen Garlic Powder
pinch black pepper
1 small onion, finely diced
2 cups seedless red grapes
1 to 2 tablespoons Gefen Honey (depending on the sweetness level of your grapes)
1 teaspoon Gefen Lemon Juice
sprinkle of salt
Mix the spice blend together. Sprinkle the blend on the salmon, making sure to coat the top and the sides. Bake the salmon at 350 degrees Fahrenheit until just done. Please, please don’t overbake. I beg you! No one likes dry salmon. My basic rule is 12 minutes for appetizer slices and 14-15 minutes for larger slices.
Meanwhile, make the sauce. Sauté the onion in cooking spray/oil for five minutes. Add two cups of grapes. Let it cook until the grapes soften, about five to seven minutes. Mash the grapes with a fork by pressing them against the side of the pot. Sprinkle in a touch of salt. Lower the heat and let the sauce simmer for 5 minutes. Taste the sauce to determine the sweetness of your grapes. Add one to two tablespoons of honey accordingly. (If your grapes are very sweet, you may not need honey at all.) Turn off the fire and stir in the lemon juice. Let the sauce cool slightly before pouring it over the salmon.
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