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Delightful, full of flavor, and so festive. Thanks to Mendy Koritz of Koritz Restaurant in Geula for this wonderful recipe.
6–8 salmon fillets
2–3 tablespoons Gefen Olive Oil
2 onions, diced
1 8-ounce (225-gram) box mushrooms, sliced
2 tablespoons mushroom soup mix
2 tablespoons Heaven & Earth Date Syrup
2 tablespoons Glicks Teriyaki Sauce (use a wheat-free version for gluten-free)
1 tablespoon garlic powder
salt, to taste
pepper, to taste
sesame seeds (white and black if desired)
handful fresh parsley (optional)
Preheat oven to 400 degrees Fahrenheit (200 degrees Celsius). Line a baking pan, preferably Pyrex, with Gefen Parchment Paper. Spray with cooking spray.
Place salmon slices in the pan. Set aside.
Heat olive oil in a large frying pan. Add onions and sauté for about 10 minutes. Add mushrooms and continue sautéing for a few minutes, until mushrooms are wilted.
Add the mushroom soup mix, silan, teriyaki sauce, garlic powder, salt, and pepper and mix well. Remove from heat.
Pour the mixture over the salmon and sprinkle with sesame seeds. Bake for 20 minutes. If desired, top with fresh parsley for the last 10 minutes of baking. Serve hot.
Food and Prop Styling by Shiri Feldman. Food Prep and Styling by Chef Suzie Gornish. Photography by Felicia Perretti.
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