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Parve
Easy
10 Servings
Allergens 
No Allergens specified
2 Hours
Diets
Fabulous seasoning. Elegant plating. Totally Yom Tov worthy. This keeps well in the fridge, so you can make it a few days in advance. Thanks to my sister, RL, for the idea.
2 pounds (1 kilogram) salmon, or 10 salmon fillets
1 full teaspoon dehydrated onions
2 tablespoons Dijon mustard
1/4 teaspoon black pepper, or to taste
1 teaspoon paprika, preferably in oil
2 large cubes Gefen Frozen Garlic, or 4–5 medium cloves garlic, crushed
1/4 teaspoon cayenne pepper
1/2 teaspoon kosher salt
1 and 1/2 full tablespoons Manischewitz Honey
1 and 1/2 tablespoons Gefen Olive Oil
Gefen Olive Oil, for sautéing
2 large onions, quartered and then sliced
2 handfuls fresh spinach leaves, chopped
2 tablespoons Gefen Maple Syrup
pinch salt
Lay salmon slices in a large pan lined with Gefen Parchment Paper. Combine dehydrated onions, Dijon mustard, black pepper, paprika, garlic, cayenne, salt, honey, and olive oil in a small bowl. Microwave for 20 seconds. It should form a paste. Spread over the salmon slices and let marinate in the fridge for an hour or so.
Meanwhile, heat a little olive oil in a large frying pan. Add onions and sauté over low heat for 30–45 minutes or until caramelized. Right before serving, add the spinach leaves, maple syrup, and salt and mix together gently.
Preheat oven to 400 degrees Fahrenheit (200 degrees Celsius). Bake salmon for 15–20 minutes.
To serve: Place a spoonful or two of the fried-onion mixture on a plate and arrange a slice of salmon on top.
Food Styling- Renee Muller
Photography- Hudi Greenberger
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This was amazing. Plated beautifully and was delicious.
easy & delicious recipe!!! winner