September 27, 2023
This dish takes a simple salmon recipe and elevates it to a Yom Tov-worthy entrée.
Yield: 6 servings
6 mini wraps
½ cup honey
¼ cup mustard
2 tablespoons soy sauce
¼ teaspoon ginger
2 cloves garlic, crushed
6 salmon fillets, cubed
1 red bell pepper, diced
1 yellow bell pepper, diced
Preheat oven to 350°F.
Lightly spray mini wraps with oil spray. Sprinkle with garlic powder.
Thread wraps over two rungs of the oven rack, forming a U shape over the rack.
Bake for 5–8 minutes, until crispy.
Remove from rack and allow to cool.
In a large bowl, combine honey, mustard, soy sauce, ginger, and garlic. Set aside ¼ 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 3 minutes, until edges are browning.
Fill tacos with alfalfa sprouts and peppers. Place cubed salmon on top.
Drizzle with remaining honey-mustard dressing.