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Healthy and tasty…with a beautiful presentation! If you don’t want to serve skewers, then make this glaze for salmon slices. And if you don’t want salmon but need a great new side dish, make this fantastic quinoa salad (below).
3 pounds of salmon, skin removed, cut into 1-inch cubes
1/2 pint grape tomatoes
1 medium zucchini, cut into half-moons
4 ounces baby bella mushrooms, halved
1 mango, pitted
2 tablespoons Gefen Honey
2 tablespoons soy sauce
2 tablespoons Tuscanini Balsamic Vinegar
1 tablespoon Bartenura Olive Oil
1 teaspoon lemon juice
1 garlic clove, crushed or 1 cube Gefen Frozen Garlic
1/2 teaspoon ginger
salt
pepper
2 cups water
1 cup quinoa
3 tablespoons Bartenura Olive Oil
3 tablespoons lemon juice
1 teaspoon cumin
1 teaspoon salt
1/2 teaspoon red pepper flakes
3 chopped scallions
2 diced kirby cucumbers
1 cup halved grape tomatoes
Preheat the oven to 350°F.
Clean and pat the fish pieces dry. On each skewer, slide salmon, tomatoes, zucchini, and mushrooms, alternating the vegetables. You should have 3 pieces of salmon per skewer.
Place the skewers in a baking pan and sprinkle lightly with salt and pepper.
In the bowl of your food processor, combine mango, honey, soy sauce, balsamic vinegar, olive oil, lemon juice, garlic, and ginger. Blend until smooth.
Brush skewers with mango glaze until well coated. Bake uncovered for 10 to 12 minutes.
Remove from oven and serve warm or at room temperature over quinoa salad (below) or salad of your choice.
Bring water to a boil. Add quinoa and cook for about 15 minutes, until water is absorbed.
Dress quinoa with olive oil, lemon juice, cumin, salt, and red pepper flakes.
Add chopped scallions, diced kirby cucumbers, and halved grape tomatoes.
Toss and serve under salmon.
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Yum!!!!