Recipe by Sima Kazarnovsky

Scallion Crumb Salmon

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Scallion Crumb Salmon
Parve Parve
Easy Easy
8 Servings
Allergens

Contains

- Soy - Sesame - Gluten - Wheat
1 Hour, 20 Minutes
Diets
- Pescatarian

We love a good Asian salmon around here, but this one is for when you want to level it up from the basic teriyaki. With a nice amount of ginger and a crumb speckled with diced scallions, this salmon has just the right amount of crunch and umami to brighten up the sweet glaze. Plus, the bed of roasted deep red cabbage does a fantastic job of soaking up all that flavorful sauce.

Ingredients

Salmon

  • 1 side of salmon

  • 1/2 cup Gefen Honey

  • 1/4 cup soy sauce

  • 2 tablespoons + 2 teaspoons freshly grated ginger or 8 cubes Gefen Frozen Ginger

  • 2 tablespoons sesame oil

  • 2 tablespoons Gefen Olive Oil

  • 2 tablespoons lemon juice

  • 1 14-ounce (400-gram) bag shredded red cabbage

Scallion Crumb Topping

  • 2/3 cup Gefen Panko Crumbs

  • 1/2 cup diced scallions

  • 1/4 cup sesame seeds

  • 1/2 teaspoon dried ginger

  • 1/2 teaspoon granulated garlic

  • 1/2 teaspoon salt

  • 1/2 teaspoon coarsely ground black pepper

  • 1 tablespoon + 1 teaspoon Gefen Olive Oil

Directions

Prepare the Salmon

1.

Preheat oven to 375 degrees Fahrenheit (190 degrees Celsius).

2.

Pat salmon dry and place it on a baking sheet.

3.

Mix honey, soy sauce, ginger, sesame oil, olive oil, and lemon juice. Mix two tablespoons of the mixture with the cabbage. Pour the rest over the salmon. Marinate for 30 minutes.

Prepare the Topping

1.

Mix the panko crumbs, scallions, sesame seeds, and spices. Add the olive oil and mix.

2.

Crumble the topping over the salmon. Bake for 30 minutes.

To Serve on Shabbat Day

1.

Uncover and bring to room temperature.

2.

Serve with cabbage on the side.

Credits

Styling and Photography by Chay Berger
Food Prep by Leah Hamaoui

Recipe tags

Asian flavors asian salmon crumbs crunch salmon scallions Sima Kazarnovsky
Scallion Crumb Salmon

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