Truly delectable to the last bite! Yehi ratzon shenifreh v’nirbeh k’dagim.
- 6 11⁄4-inch (3-cm) salmon fillets
- seafood rub or salt and pepper, to taste
- 1⁄4 cup peach jam
- 2 Tbsp silan
- 1 Tbsp vinegar
- 1⁄4 tsp garlic powder
- 1⁄2 tsp sriracha sauce
Preheat oven to 350°F (175°C). Line a baking sheet with parchment paper.
Season the salmon with your favorite seafood rub or salt and pepper. Place on the lined baking sheet. In a small bowl, whisk together peach jam, silan, vinegar, garlic powder, and sriracha until smooth. Brush the glaze on the fish, covering the top and sides. Allow fish to marinate for 10 minutes. Place in the oven and bake for 10 minutes.
Remove fish from oven and baste with glaze. Bake an additional 8 minutes. Remove from oven and baste one more time. Serve warm or at room temperature. Note: You may substitute apricot jam for peach.
Note: Garnish this fish with figs and pomegranates. Be aware that fresh figs, which also appeared in last week’s supplement, require special checking for insects. Please refer to your rav regarding how to check them.
(Originally featured in Family Table, Issue 710)
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