Beijing Salmon
When my husband traveled to Beijing on business, he enjoyed the hospitality of Rabbi Shimon and Dini Freundlich at
the Chabad House of Beijing. He sampled a tasty salmon dish there, and Dini Freundlich was kind enough to share the
approximate (no quantities) recipe with us. It's an easy recipe, equally delicious warm or cool. I serve it to small groups, but at Chabad
it is served to groups of 50 or more. I serve it with stir-fried baby bok choy.
Ingredients
- 1 very large (or two medium) onions, thinly sliced and sautéed in canola oil until light brown.
- 1 pound salmon filet, skin on and boned
- 1/4 cup soy sauce
- 1 large clove garlic, freshly pressed
- 20 grinds black pepper
- 1 tsp. brown sugar
- 1 tsp. honey
Preheat oven (375° F.).
Sauté the onions and set aside. Put the salmon in an oven-proof dish. Mix the remaining ingredients, spread on the
salmon, and bake, uncovered for 25 minutes in the preheated oven. Serve surrounded with sautéed onions and stir-fried baby bok choy.
Serves 2 as a main course or 4 as a first course.
The salmon can be served either warm or cold. If chilling before serving, bring to room temperature, and place the filet on a large serving tray, and baste with any residual cooking juices.