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Recipe by Chanie Apfelbaum

Raspberry Balsamic Salmon Wheels

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Raspberry Balsamic Salmon Wheels
Parve Parve
Easy Easy
3 Servings
Allergens

No Allergens specified

30 Minutes
Diets
- Pescatarian - Gluten Free

To come up with a festive Shabbos Chanukah appetizer, I took inspiration from everyone’s favorite Chanukah treat, sufganiyot. Wrapping the salmon around itself makes for beautiful presentation, and the combination of raspberry jam and balsamic vinegar is the perfect blend of sweet and tangy.

Ingredients

Main ingredients

  • 1 teaspoon freshly squeezed lemon juice

  • salt, to taste

  • pepper, to taste

Directions

Prepare the Salmon Wheels

1.

Preheat oven to 400°F (200°C).

2.

In a small bowl, combine the jam, vinegar, mustard, lemon juice, salt, and pepper.

3.

Starting at the thinner end, wrap two salmon fillets together in a pinwheel shape. Thread two skewers through opposite sides of the pinwheel to secure the shape.

4.

Brush the raspberry jam mixture over the salmon and arrange in a lined baking pan. Bake, uncovered, for 20 minutes.

Notes:

To make smaller salmon wheels and double the serving size, just slice your salmon thinner. Bake for 15 minutes.

Credits

Food and Prop Styling by Renee Muller
Photography by Moshe Wulliger

Recipe tags

appetizers apps balsamic vinegar beautiful presentation fish fish appetizers fish roll up gluten free quick-and-easy raspberry salmon salmon fillets shabbat chanuka shabbos chanuka starters super easy sweet and tangy
Raspberry Balsamic Salmon Wheels

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