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.


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.

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