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Parve
Easy
4 Servings
Allergens 
30 Minutes
Diets
“Just plain delicious” was the consensus of all the tasters in my home when I served this moist and tangy dish one Shabbos.
15 1 and 1/4-inch (3-centimeter) skinned salmon cubes (you can purchase them already cubed from the fish store)
1/2 cup ground nuts (I used half almonds and half filberts)
heaping 1/4 teaspoon salt
1/4 teaspoon Gefen Garlic Powder
1 tablespoon Gefen Mayonnaise
1/4 cup Gefen Mayonnaise
1 teaspoon Heaven & Earth Lemon Juice
1/2–1 tablespoon freshly ground horseradish
1 teaspoon sugar
oil, for sautéing
1 large zucchini, spiralized
2 carrots, spiralized
1 large beet, spiralized or thinly sliced
salt, to taste
pepper, to taste
Preheat oven to 350°F (175°C).
Combine ground nuts and spices in a shallow bowl. Brush salmon cubes with mayonnaise and coat in ground nuts until fully covered.
Bake, uncovered, for 12–15 minutes. Remove from oven and cover loosely with foil.
In a small mixing bowl, combine horseradish sauce ingredients and stir until well blended.
In a large frying pan, heat oil and add spiralized vegetables, stirring gently until softened, about four to five minutes.
Divide vegetables evenly between five salad plates.
Place three cubes of salmon on top of the vegetables on each plate and either drizzle with horseradish sauce or serve sauce alongside in mini cups.
Food and Prop Styling by Janine Kalesis Photography by Hudi Greenberger
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