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Every dish is composed of ingredients that are as pleasing to the eye as they are to the palate. Add purees to your dish for flavor, color and texture. Choose vegetables that are in season and that complement the elements of the dish.
6 (7-ounce) fillets salmon
salt
1 cup salted cashews
1/4 cup Gefen Cornflake Crumbs
zest of 1 lemon
1/4 bunch checked dill
1/4 bunch checked parsley
1 cup Gefen Mayonnaise
2 minced cloves fresh garlic or 2 cubes Gefen Frozen Garlic
1 teaspoon Gefen Mustard
1/2 lemon, squeezed
1 tablespoon Gefen Honey
1 butternut squash
4 ounces margarine
2 tablespoons parve chicken stock
4 ounces vanilla almond milk
1 mango
1/4 pineapple
1/4 a jalapeño
1/4 bunch cilantro
2 tablespoons sweet chili
1/4 teaspoon ground fresh chili paste
1/2 fresh squeezed lime
Season the salmon with salt.
Blend the ingredients for the crumbs in a food processor.
Combine the sauce ingredients and pour over salmon, top with crumbs and bake at 350 degrees Fahrenheit for 13 to 15 minutes.
To make the butternut squash purée, place a little water inside a roasting pan. Place one butternut squash in the pan and place in a 350 degrees Fahrenheit oven, covered, for approximately 45 minutes to one hour or until fork tender. Let cool and scoop out the inside. Place in Vitamix (or high-speed blender) and add the margarine, chicken stock and almond milk.
For the salsa, dice the mango, pineapple, jalapeño and cilantro. Combine with the sweet chili, chili paste and squeezed lime.
Garnish with microgreens.
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