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Parve
Easy
12 Servings
Allergens 
No Allergens specified
2 Hours
Diets
No Diets specified
Submitted by Heny Reich I have been making this salmon for years, usually for special shabbosim and Yom Tov. This is our go-to fish for family occasions and simchas. Make sure to have enough challah to go with peppers 🙂
12 slices fillet salmon
oil (for frying)
2 medium sized onions, thinly sliced
2 each red, yellow, and light green peppers, cut into thin strips
Juice of one lemon or 2 TB Lemon juice
Salt
4 TB honey
2 TB mustard
In a deep-frying pan, sauté onions in oil until golden.
Add peppers and continue sautéing on medium heat with partially covered pan, until soft.
Salt peppers lightly.
Meanwhile place fish in a dish and sprinkle with lemon juice and salt.
In a small bowl, combine honey and mustard.
Preheat oven to 400 f (200 c).
Transfer onions and peppers to baking pan, place fish slices on too.
Glaze fish with honey and mustard.
Bake uncovered for 25 minutes.
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