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KOSHER DELIGHT - YOUR JEWISH ONLINE MAGAZINE!
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KOSHER RECIPES - FISH |
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DANIEL GRACIA’S TERIYAKI
SALMON with ALMONDS
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INGREDIENTS: |
- 4-8
Salmon Fillets
- ½ cup
Honey
- ¼ cup
Teriyaki Sauce “KOSHER”
- 1 Garlic
Clove, fresh, crushed
- ¼ tsp.
Ginger Root, fresh (optional)
- ½ tsp.
Nutmeg (optional)
- ½ cup
Water
- ½ cup
Almonds, slivered
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1.
Place honey, teriyaki sauce, garlic, ginger, nutmeg,
water, in a container with a tight fitting lid and
shake vigorously until well combined.
2. Pour over fish.
3. Marinate for one hour
with skin face down.
4. Then turn fish over,
and marinade second side for another hour.
5. Spread slivered almonds over marinated fish and
bake covered for 20 to 30 minutes on 350°F.
6. Remove fish from marinade before serving.
7. Decorate with a twisted slice of lemon.
CHEF’S NOTE: Serve over a bed of cooked angel hair
pasta.
YIELDS: 8 servings.
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Source:
Rabbi
Alan Ira Silver
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KOSHER DELIGHT MAGAZINE
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