Recipe by Amy Stopnicki

Sweet and Tangy Salmon

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Parve Parve
Easy Easy
6 Servings
Allergens

No Allergens specified

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.

Ingredients

Salmon

  • 6 salmon filets (approximately 6 ounces each)

  • 1 teaspoon Gefen Garlic Powder

  • 1 teaspoon onion powder

  • 1 teaspoon paprika

Sauce

  • salt, to taste

  • pepper, to taste

  • chili flakes, to taste

Directions

1.

Preheat the oven to 425 degrees Fahrenheit.

2.

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.

3.

Heat oil on a medium-high heat. Sauté red onion and bell pepper.

4.

Add the wine and let reduce for two to three minutes. Add remaining ingredients and combine.

5.

Pour the sauce over the fish and continue cooking for five minutes, or until it is cooked through.

About

Sponsored by Gefen

Sweet and Tangy Salmon

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Rachel
Rachel
11 days ago

Is this served warm or cold?

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Chana Fox
Admin
Reply to  Rachel
10 days ago

Hi Rachel,
Generally warm is preferable but you can actually go either way with this!

-Chana Tzirel from Kosher.com