| Recipes |

Salmon with Nut Crunch

Prop Styling and Photography Chay Berger, Miriam (Pascal) Cohen
Food Prep Leah Hamaoui

Elegant and refined. A Yom Tov-worthy appetizer.


  • 4 slices salmon fillet
  • ⅓ cup Gefen Mayo
  • generous handful fresh parsley If your family doesn’t use parsley, use caramelized onions for a different but still delicious flavor!
  • 1–2 large cloves garlic can be omitted
  • 1 tsp honey or 11/2 tsp sugar
  • 1 tsp freshly squeezed lemon juice, or to taste
  • salt and pepper, to taste (be generous)
Nut Crunch
  • ¼ cup shelled pistachios
  • ¼ cup hazelnuts, skinned and preferably roasted
  • 1 Tbsp brown sugar or sugar
  • 1 tsp olive or walnut oil
  • ½–1 tsp fresh lemon juice (optional, but recommended)
Dipping Sauce
  • 2 tsp prepared red horseradish
  • 1 tsp honey or 11/2 tsp sugar
  • 1 tsp freshly squeezed lemon juice
  • salt, to taste
  • remaining mayo mixture from salmon prep

Preheat oven to 350°F (175°C). Line a 9X13-inch (23X33-cm) pan with parchment paper and spray with cooking spray. Pat salmon dry and place in pan.

In a food processor fitted with the S-blade, add the mayonnaise, parsley, garlic, honey, lemon juice, salt, and pepper. Blend together well, scraping down the bowl as needed.

Place a spoonful of the mixture on each piece of salmon, spreading it evenly over the top. Set aside the remainder of the mixture. Let salmon sit for 10 minutes (in the fridge is fine) to absorb the flavors.

Meanwhile, prepare the nut crunch; coarsely chop the pistachios and hazelnuts and place in a small bowl. Add the brown sugar, oil, and lemon juice, if using, and mix to coat evenly. Gently press onto each piece of salmon, covering it generously. Bake for 20 minutes, uncovered.

For the dipping sauce, add the horseradish, honey, lemon juice, and salt to the remaining mayo mixture in the food processor and mix well. Serve dipping sauce in a 1-oz (30-g) cup alongside the salmon. Alternatively, serve salmon on a platter and put the sauce in a small bowl in the center.


(Originally featured in Family Table, Issue 888)

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