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Parve
Easy
6 Servings
Allergens 
No Allergens specified
1 Hour
Diets
A nice little appetizer, serve salmon with a sweet and sour sauce. It’s subtle but delicious and plates beautifully together with the onions and strips of red pepper. The duck sauce lends a subtle Asian-style twist to the mix.
6 salmon filets (approximately 6 ounces each)
1 teaspoon Gefen Garlic Powder
1 teaspoon onion powder
1 teaspoon paprika
salt, to taste
pepper, to taste
drizzle of Gefen Olive Oil
1 tablespoon Gefen Olive Oil
1 red onion, thinly sliced and sautéed
1/2 red bell pepper, diced
1/3 cup white wine, such as Tuscanini
1 cup Gefen Duck Sauce
salt, to taste
pepper, to taste
chili flakes, to taste
Preheat the oven to 425 degrees Fahrenheit.
Lightly coat salmon with garlic powder, onion powder, paprika, salt, pepper, and olive oil. Place on a Gefen Parchment-lined baking sheet and bake uncovered for 20 minutes.
Heat oil on a medium-high heat. Sauté red onion and bell pepper.
Add the wine and let reduce for two to three minutes. Add remaining ingredients and combine.
Pour the sauce over the fish and continue cooking for five minutes, or until it is cooked through.
Sponsored by Gefen
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This was so absolutely delicious!!! I made it with a side of salmon and added lemon slices as garnish – it was such a HIT!! Passed on the recipe to a few friends already! Thank you
Wow that sounds delicious! I love how you customized this dish and made it a huge hit. You are an amazing chef!
-Chana Tzirel from Kosher.com
Is this served warm or cold?
Hi Rachel,
Generally warm is preferable but you can actually go either way with this!
-Chana Tzirel from Kosher.com