You probably serve some salmon next to your gefilte fish. Forget the teriyaki sauce this time and treat your family to a new flavor that’s just as sweet.
Maple Glazed Salmon
- Cooking and Prep: 25 m
- Serves: 4
I garnished the salmon with baby arugula and a slice of radish. I usually prep this salmon with the glaze in the morning. Then I pop it in the oven right before Shabbos. On Shabbat morning, I take it out of the refrigerator and let it come to room temperature. If you like it warm, place it on top of the slow cooker or near the blech. It goes great with dill or tartar dip.
Preheat oven to 500 degrees Fahrenheit.
Arrange salmon fillets on a baking sheet. Pat dry and sprinkle with salt and black pepper.
In a small bowl, combine garlic, maple syrup, olive oil, soy sauce, Dijon mustard, and yellow mustard.
Pour three quarters of dressing over fish, and bake for 15 minutes, uncovered.
Remove from oven and immediately brush with remaining dressing.
Food Styling and Design by Kiki Fisher. Contact Kiki at firstname.lastname@example.org.