Gatherings cookbook (definitely a must-buy) - I used hazelnuts instead of pecans and olive oil instead of margarine, and changed some of the measurements.
That photo above was taken tonight when I made this dish for my family. As you can see, I served the salmon with a side salad and my own dill sauce (just mayo + fresh dill).
6 medium Salmon fillets, no skin
4 tablespoons Dijon Mustard
3 tablespoons Honey
4 tablespoons Olive Oil
1/4 cup Hazelnuts, ground (or substitute pecans, crushed)
1/4 cup bread crumbs
1 tablespoon Parsley flakes
1 teaspoon salt
1 teaspoon pepper
Preheat oven to 400 degrees.
Place salmon fillets in a foil-lined baking pan.
In a small bowl, combine Dijon mustard, honey and olive oil. Pour mixture on salmon and marinate for 30 minutes.
In a second bowl, combine nuts, breadcrumbs, parsley, salt and pepper. Sprinkle this mixture on top of glazed salmon, covering the fish completely.
Bake uncovered for 25 minutes.
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