Jelly Glazed Salmon

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!

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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:

1. Preheat the oven to 375F.

2. Add brussels sprouts to a baking tray, drizzle with olive oil, salt and pepper.

3. 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.

4. Remove the pan from the oven, push the brussels to the side, and add the salmon.

5. Pour jelly mixture overtop. Bake for an additional 15-17 minutes, or until the salmon flakes easily.

6. Top with sesame seeds.