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This salmon recipe was a real hit in our mushroom-loving family. It’s definitely special enough for Yom Tov.
1 (8-ounce) box white mushrooms, cleaned and sliced
1 onion, sliced
2 and 1/2 tablespoons Mishpacha Flour
3/4 cup Kedem Marsala Wine
1 cup water
1 teaspoon Gefen Garlic Powder
1/2 teaspoon salt
4 slices salmon
In a pot over medium flame, sauté mushrooms and onions until browned. Add flour to coat.
Pour in the wine, water, and spices. Simmer until sauce thickens.
Cube the salmon and place in a disposable pan. Pour sauce over it.
Bake uncovered at 400 degrees Fahrenheit for 30 minutes.
Styling and photography by Menachem Goodman @totallytalentedteen
www.thevoiceoflakewood.com
(732) 901-5746
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