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This dish takes a simple salmon recipe and elevates it to a Yom Tov-worthy entrée.
6 mini wraps
oil spray
garlic powder
1/2 cup Gefen Honey
1/4 cup mustard
2 tablespoons Glicks Soy Sauce
1/4 teaspoon ginger
2 cloves garlic, crushed or 2 cubes Gefen Frozen Garlic
6 salmon fillets, cubed
alfalfa sprouts
1 red bell pepper, diced
1 yellow bell pepper, diced
Preheat oven to 350 degrees Fahrenheit.
Lightly spray mini wraps with oil spray. Sprinkle with garlic powder.
Take a muffin tin, turn it over, and nestle wraps between the muffin wells, so they form a U shape. Bake for five to eight minutes, until crispy. Remove and allow to cool.
In a large bowl, combine honey, mustard, soy sauce, ginger, and garlic. Set aside 1/4 cup.
Add salmon to the rest of the mixture. Marinate for 30 minutes or overnight.
Transfer to a pan and bake for 20 minutes.
Raise temperature to broil. Broil for approximately three minutes, until edges are browning.
Fill tacos with alfalfa sprouts and peppers. Place cubed salmon on top.
Drizzle with remaining honey-mustard dressing.
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