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One Shabbos, I decided to serve this salmon over a plate of nachos with the toppings drizzled on top. It was fun. It was different. It looked impressive, when really it just consisted of me throwing things on a plate, one on top of the other. And it made me wonder why we ever eat salmon in one piece, fillet style. Make sure to tell your seudah participants to drop the fork and knife. Like, don’t even try. Yields 8 tacos or 1 big plate of nachos
4 salmon fillets
1 lemon
salt, to taste
pepper, to taste
1 onion, thinly sliced
2 cloves garlic, sliced
oil, for sautéing
1 cup cherry tomatoes, halved
2 teaspoons chili lime seasoning
1 teaspoon paprika
1 tablespoon Gefen Cumin
1 tablespoon garlic powder
1 tablespoon Gefen Minced Onion
1 teaspoon chili powder
2 teaspoons oregano
1 teaspoon basil
corn tacos or nachos
salsa of choice
cubed avocado
diced plum tomatoes
diced red onion
chopped parsley or cilantro
Gefen Spicy Mayo, for drizzling
Preheat oven to 425 degrees Fahrenheit (220 degrees Celsius).
Spray the salmon with cooking spray and squeeze lemon over it. Season with salt and pepper.
Combine ingredients for the spice mix and coat the salmon with the mixture. Spray with cooking spray again and bake for 23 to 25 minutes.
Meanwhile, sauté onions and garlic in oil for 10 minutes until browned and soft. Add the cherry tomatoes and sauté another five to seven minutes, until soft and slightly charred.
Flake the salmon and combine with the sautéed onions and tomatoes. Serve in corn tacos and top with salsa, avocado cubes, diced tomatoes and onions, chopped parsley or cilantro, and spicy mayo.
Alternatively, layer tortilla chips on a plate. Spoon salsa over them. Distribute salmon on top. Add cubed avocado, then diced tomato and onion, followed by chopped parsley or cilantro. Drizzle spicy mayo over the whole thing.
Food and Prop Styling by Goldie Stern
Photography by Felicia Perretti
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