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Fish

KosherEye.com

Honey mustard pretzel salmon cropped

Ingredients

Honey Mustard  Pretzel Bites (Salmon)
Recipe from Variations by Daniella Silver courtesy of Artscroll/Shaar Publications

4-6 individual salmon fillets
(about 6 oz each)
1⁄3 cup grainy Dijon mustard
2 Tbsp Dijon mustard
2 Tbsp extra light olive oil
2 Tbsp honey
2 cloves garlic
minced (about 1 tsp)
8-24 small pretzels
(gluten-free or regular)

Directions
 Preheat oven to 350°F. Line a rimmed baking sheet with parchment paper.
Cut fish into 2-inch chunks; place onto prepared baking sheet.
In a medium bowl, combine mustards with oil, honey, and garlic.
Spread 1-2 teaspoons mustard mixture onto top of each piece of fish. Top with a pretzel.
Bake, uncovered, for 12-15 minutes, or until salmon flakes easily when pierced with a fork. Serve hot or at room temperature.

Variation
Pretzel salmon
Prepare recipe as above, using 1 skinless, boneless side of salmon (about 2 lbs./1 kg). After spreading mustard mixture on salmon, top with pretzels crushed into large crumbs.
Bake, uncovered, for 12-18 minutes.

Notes

 

 

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