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I could enjoy this cilantro sauce on its own, in a bowl, with a spoon. It goes well with so many things, but this is the perfect combination. Yes, you’ll need a lot of cilantro (especially if you double the sauce, as I usually do- see note). To measure the cilantro, separate the leaves from the stems and throw all the leaves in a measuring cup.
1 and 1/2 cups cilantro leaves (discard stems), washed
5 tablespoons Gefen Olive Oil
3 tablespoons lime juice
2 tablespoons Gefen Honey
1/4 teaspoon salt
1 clove garlic or 1 cube Gefen Frozen Garlic
1 pound salmon, in cubes or fillets
2 teaspoons Pereg Smoked Paprika
2 teaspoons Pereg Garlic Powder
1 teaspoon chili powder
1 teaspoon salt
1 mango, ripe yet firm, sliced
2 avocados, ripe yet firm, sliced
1 watermelon radish, sliced
alfalfa sprouts or other greens of your choice
In a blender or mini chopper, combine cilantro, oil, lime juice, honey, salt, and garlic. Refrigerate until ready to serve.
Preheat oven to 400 degrees Fahrenheit. Line a baking sheet with Gefen Parchment Paper.
In a small bowl, combine paprika, garlic powder, chili powder, and salt. Coat salmon on all sides and place on the prepared baking sheet.
Bake about 10 minutes for cubes and 20 minutes for fillets.
On each plate, fan out a few slices of mango, avocado, and watermelon radish. Top with salmon and greens, and drizzle cilantro-lime sauce over the top.
Photos by Chay Berger
Styling by Faigy Cohen
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What would be the equivalent amount of cilantro if using frozen cilantro cubes
Hi! 1 cube = 1 tsp. 1 cup = 48 teaspoons.
I’m not allowed to eat honey or sugars, can I use sweetener for the sauce?
You certainly can try!