Scallion Crumb Salmon

Sima Kazarnovsky Sima Kazarnovsky
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We love a good Asian salmon around here, but this one is for when you want to level it up from the basic teriyaki. With a nice amount of ginger and a crumb speckled with diced scallions, this salmon has just the right amount of crunch and umami to brighten up the sweet glaze. Plus, the bed of roasted deep red cabbage does a fantastic job of soaking up all that flavorful sauce.

1h 20m 8
Easy Pescatarian Parve

Contains: Soy, Sesame, Gluten, Wheat

Directions

Prepare the Salmon

  1. Preheat oven to 375 degrees Fahrenheit (190 degrees Celsius).

  2. Pat salmon dry and place it on a baking sheet.

  3. Mix honey, soy sauce, ginger, sesame oil, olive oil, and lemon juice. Mix two tablespoons of the mixture with the cabbage. Pour the rest over the salmon. Marinate for 30 minutes.

Prepare the Topping

  1. Mix the panko crumbs, scallions, sesame seeds, and spices. Add the olive oil and mix.

  2. Crumble the topping over the salmon. Bake for 30 minutes.

To Serve on Shabbat Day

  1. Uncover and bring to room temperature.

  2. Serve with cabbage on the side.

Credits

Description:
Styling and Photography by Chay Berger
Food Prep by Leah Hamaoui

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Asian flavors asian salmon crumbs crunch salmon scallions Sima Kazarnovsky
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