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Using ingredients you have on hand, you can create this platter masterpiece. I first tasted a version of this at my daughter-in-law Avigail’s house on Pesach. She’d seen it at a simchah and decided to recreate it. Below is my take on the idea. I love that it’s served community-style and everyone takes the portion they want.
1 2-pound (910-gram) side of salmon, with skin
2 tablespoons teriyaki sauce
2 tablespoons sweet chili sauce
1 tablespoon Haddar Dijon Mustard
1 tablespoon natural maple syrup
1 tablespoon olive oil
2 cubes Gefen Frozen Cilantro
2 cubes Gefen Frozen Parsley
1 teaspoon garlic powder
1/2 teaspoon paprika
salt, to taste
pepper, to taste
fresh or dried chopped parsley or cilantro, for garnish (optional)
Preheat oven to 400 degrees Fahrenheit (200 degrees Celsius).
Lightly score the salmon diagonally about 1/2 inch (one centimeter) deep. (This is easier done when the salmon is semi-frozen.) This helps the sauce seep in and enhances the overall flavor.
Place the salmon, skin side down, on a baking sheet.
Combine remaining ingredients in a bowl. Place it in the microwave for 30 seconds. Whisk the sauce, then microwave for another 30 seconds and mix again.
Brush sauce all over the salmon, getting into all the crevices. Leave some sauce in the bowl.
Bake the salmon for 15 minutes. Remove from the oven and brush the remaining sauce over it.
Return to the oven for five to 10 minutes. When done, broil for two minutes to give it a gorgeous, crispy, mahogany hue. Remove from oven. Tent the salmon with a piece of parchment paper while cooling to keep the moisture in.
Sprinkle parsley or cilantro over the salmon before serving, if desired.
Photography and Styling by Chay Berger
This recipe is from the Mishpacha Family Table Rosh Hashanah Supplement: Tastes of Tishrei 5786. Click here to see the entire collection!
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