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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.
6 1-inch (2 and 1/2 centimeter) salmon fillets, skin removed
1/2 cup Tuscanini Raspberry Jam
2 tablespoons Tuscanini Balsamic Vinegar
1 tablespoon Haddar Dijon Mustard
1 teaspoon freshly squeezed lemon juice
salt, to taste
pepper, to taste
Preheat oven to 400°F (200°C).
In a small bowl, combine the jam, vinegar, mustard, lemon juice, salt, and pepper.
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.
Brush the raspberry jam mixture over the salmon and arrange in a lined baking pan. Bake, uncovered, for 20 minutes.
Food and Prop Styling by Renee Muller
Photography by Moshe Wulliger
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