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Crispy on the outside, soft and flaky on the inside, and drizzled with pesto, this dish is true oneg Yom Tov. Although frying can be a hassle, I guarantee you it’s worth the mess; the crispiness that frying provides cannot be replicated in the oven.
3 tablespoons olive oil
1/3 cup Dijon mustard
1/3 cup Gefen Honey
2 tablespoons soy sauce
3 cloves garlic, crushed or 3 cubes Gefen Frozen Garlic
6 slices salmon fillet
1 cup Gefen Panko Crumbs
1 teaspoon garlic powder
1 tray Gefen Frozen Basil, defrosted
2 cubes Gefen Frozen Garlic, defrosted
4 tablespoons olive oil
salt, to taste
black pepper, to taste
In a large bowl, combine oil, mustard, honey, soy sauce, and garlic. Mix well.
Add salmon fillets and allow to marinate for 30 minutes.
In a shallow bowl, combine panko crumbs and garlic powder. Fully coat the salmon slices in the panko mixture.
In a large, deep frying pan over medium heat, heat half a cup oil. Place salmon flesh-side down in the pan and fry for about five minutes per side, until fish is flaky. (Depending on the thickness of your fish, it can take a bit longer or shorter, so keep checking.)
Remove from oil and drain on a cooling rack.
In a small bowl, mix all pesto ingredients until well combined and slightly runny. (After refrigerating, you may need to add a bit of oil to achieve the right consistency.)
Drizzle over fish.
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