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Borrowing from the popular Asian cooking technique of tea poaching, the salmon in this recipe absorbs the delicate flavors of mellow rose petals and spicy-sweet cinnamon as well as the flavorful olive oil. The resulting fish is silky smooth and luscious in texture, sophisticated in flavor, and topped off with sweet and crispy festive kadaif. This recipe is a wonderful choice for a special Shabbos Chanukah appetizer.
4 6-ounce pieces of salmon
2 cups Tuscanini Light Olive Oil (that you don’t mind the flavor of)
2 to 3 cloves garlic
salt, to taste
3 bags Wissotzky Rose Chai Tea
zest of 1 lemon
2 tablespoons oil
1/2 cup kataifi (shredded phyllo), defrosted
1/4 cup chopped pistachios
2 tablespoons shredded coconut
1/4 teaspoon cardamom (or replace with Gefen Cinnamon)
1/4 teaspoon Gefen Cinnamon
a pinch of salt
1 tablespoon Haddar Brown Sugar
rose petals (optional)
Preheat the oven to 275 degrees Fahrenheit.
Salt the salmon pieces and place them in a baking dish. Add the garlic, lemon zest, and oil. The oil should cover the salmon. (If it does not, add a little more oil so the salmon is covered.)
Place the tea bags into the baking pan. Cover and bake for 35 to 40 minutes, stopping every 10 minutes to baste the salmon.
In a skillet, heat the oil over medium heat. Add the kataifi, pistachios, and coconut. Lightly brown the mixture for about five to eight minutes and then add the spices and sugar.
Once fragrant and golden, remove from heat.
Remove the salmon from the oil and serve warm, topped with the cooled kataifi mixture. Garnish with rose petals if desired.
Sponsored by Wissotzky
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