Let’s take a break from all of the latkes shall we?
Enjoy all 8 nights of Hanukkah with a Jelly Donut-inspired meal, without the deep-frying!
Salmon is always a good idea, but the glaze makes everything better. It’s about time you join in the fun 😋 Grape jelly is the perfect base for a spicy sweet & sour sauce in this sheet-pan meal. Serve with rice for a healthy, mid-week Hanukkah dinner!
A little sweet, a little spicy, a lot of yum! Add this easy and healthy Jelly Glazed Salmon recipe to your Hannukuh menu!
Jelly Glazed Salmon
Author: Micah Siva
Serves 4
Ingredients
- 1 tbsp olive oil
- 1lb brussels sprouts, halved
- ⅓ cup grape jelly
- ⅓ cup apple cider vinegar
- 1 tbsp soy sauce
- 1 clove garlic, finely chopped
- 1 tsp ginger, finely chopped
- ¼ tsp red chili flakes
- 1lb salmon, skin on
- Sea salt and pepper, to taste
- Sesame seeds, to garnish
Preparation:
- Preheat the oven to 375F.
- Add brussels sprouts to a baking tray, drizzle with olive oil, salt and pepper.
- Roast for 15 minutes. Meanwhile, combine jelly, vinegar, soy sauce, garlic, ginger, and red chili flakes in a small saucepan. Bring to a boil, and let simmer for 10-12 minutes, or until reduced.
- Remove the pan from the oven, push the brussels to the side, and add the salmon.
- Pour jelly mixture overtop. Bake for an additional 15-17 minutes, or until the salmon flakes easily.
- Top with sesame seeds.
- Enjoy!