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Parve
Easy
6 Servings
Allergens 
40 Minutes
Diets
2 cups ground walnuts
1/2 cup Yehuda Matzo Meal
salt and pepper
1 tablespoon rosemary
2 eggs
6 salmon fillets (about 2 inches each)
1/2 cup Gefen Mayonnaise
2 cloves garlic, minced or 2 cubes Gefen Frozen Garlic
1 tablespoon Heaven & Earth Lemon Juice
1/2 teaspoon imitation mustard
salt
Pour lemon juice over salmon fillets.
Bread salmon fillets in walnuts and matzo meal seasoned with rosemary, salt and pepper.
Fry on medium heat for five to six minutes on each side for thick fillets, or two to three minutes per side for thinner fillets.
In a bowl, whisk together all ingredients. The aioli can be refrigerated for up to two days.
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missing ingredient there are eggs in the ingredients but not in the recipe…please clarify
I think it’s to dip the salmon in the egg before the crumbs.Will confirm.