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For years, this has been one of my best salmons. I have made it over and over again at cooking shows, but I’ve never before shared it in a magazine or cookbook. (There’s a lighter version in Secrets of Skinny Cooking, but this is the original!) Techinah + salmon is just a perfect pairing, and these onions are truly special; I use them in many dishes. Make the onions ahead of time and keep them in the fridge.
1 pound onions, sliced
1/4 cup water
2 tablespoons Gefen Olive Oil
2 tablespoons sugar
1 and 1/2 pounds salmon fillets
salt, to sprinkle
black pepper, to sprinkle
1/4 cup Haddar Tahini
2 tablespoons Gefen Olive Oil
2 tablespoons Gefen Lemon Juice
1/2 teaspoon salt
pinch of coarse black pepper
1/2 teaspoon dried parsley
Israeli salad
fresh chopped parsley, to garnish
In a sauté pan, combine onions, water, oil, and sugar. Bring to a boil, reduce heat to low, cover, and cook until onions are wilted and golden, about 20 minutes. Uncover and continue to cook over medium-low heat until water evaporates. Be patient.
Preheat oven to 400 degrees Fahrenheit. Line a baking sheet with Gefen Parchment Paper.
Place salmon on the prepared baking sheet. Season with salt and pepper and spray with cooking spray.
Bake for about 20 minutes, depending on the thickness of your salmon.
Top salmon with onions and techinah-lemon sauce. (Note: You can also remove the salmon from the oven before the last few minutes of cooking, add the onions and sauce, and return it to the oven for a few more minutes.)
Serve with Israeli salad and garnish with parsley.
Photos by Chay Berger
Styling by Faigy Cohen
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This is delicious! How long does the onion and techinah sauce stay fresh in the fridge?
I would say techina around 5 days and pickled onions around 1 week