Please enter the email you’re using for this account.
This is the easiest and most delicious way to make glazed salmon! You will make the recipe again and again because of the flavors and little prep and cleanup! If you like things spicy be sure to chop the chili pepper at the end, it add such incredible flavor! (If you like medium spicy, remove the seeds, and if you don’t like spicy at all, discard it after it’s cooked)
1 package black rice noodles
4 scallions, chopped
1 and 1/2 pounds salmon fillets (6 ounces per person)
1 bunch asparagus (see note)
16 baby eggplants or 1 large eggplant, chopped
1 box cherry tomatoes
1 purple onion, cut into fourths
1/8 cup Bartenura Extra-Virgin Olive Oil
1/4 cup Tuscanini Balsamic Vinegar
1/4 cup Glicks Soy Sauce
2 tablespoons honey
1 chili pepper
1 bunch fresh thyme
Preheat oven to 450°F.
Bring a large pot of water to a boil. Add black rice noodles and cook for 4 minutes. Drain and rinse well. (Can rinse again right before serving to keep from sticking together).
Prepare a baking dish or large sheet pan with Gefen Parchment Paper. Trim the tough bottoms of the asparagus. Add all ingredients except noodles and fish and mix well. Be sure the ingredients are not overlapping and everything has its own space to cool. Place in oven for 10 minutes.
Remove from oven and place fish filet face side down (rubbing into marinade) onto sheet pan. Cover with tin foil and place back in oven for 15 minutes.
Remove chili pepper and chop (optional). Add, with scallions and marinade (from sheet pan), onto rice noodles.
Remove your stress of daily dinner planning (Shabbat and Holidays)! For more easy, healthy and flavorful recipes join www.chefzissierecipes.com. For more recipes from the OU and Chef Zissie, click here: https://www.ou.org/life/food/recipes/.
How Would You
Rate this recipe?
Please log in to rate
Reviews