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This salmon is a huge hit with my daughter. I baked it in the same sweet and spicy sauce I use over chicken wings. The baby potatoes are crunchy on top but soft inside, and we both love asparagus and here it really elevates it to a dish I would serve for any occasion. It is truly a spectacular combo. Did I mention it’s all on one baking sheet? Thank me when you become addicted as we are.
3- to 4-pound salmon fillet, skin on (or 6- to 8-ounce individual-sized salmon fillets)
1/4 cup Manischewitz Honey
1 tablespoon Glicks Soy Sauce
1 tablespoon chili sauce (such as sriracha)
juice of 1 lemon
5 cloves garlic, minced or 5 cubes Gefen Frozen Garlic
fresh chopped parsley or cilantro, checked or bug-free
1 pound baby fingerling potatoes, sliced in halves
1 bag frozen bug-free long-stem asparagus
1 tablespoon Tuscanini Olive Oil
salt, to taste
pepper, to taste
cooking spray
On a baking sheet that has been sprayed with nonstick spray, lay out your salmon skin-side down. Season with a bit of salt and pepper. In a small bowl, mix together the honey, soy sauce, chili sauce, lemon, and garlic. Pour the sauce over the salmon and garnish with chopped parsley.
In a bowl, toss the potatoes and asparagus with the olive oil, salt, and pepper. Lay them flat onto the baking sheet. Cover loosely with foil and bake at 375 degrees Fahrenheit for about 35 minutes. Uncover and cook another 15 to 20 minutes until there is a bit of a char on the top of the fish.
Garnish with lemon and more parsley.
Photography by Sara Goldstein
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Can someone help me out with this? I only found sweet chili sauce and I don’t think this is right. Who makes chili sauce?