Culinary Corner: Tzimmes Salmon
Yields: 4 servings
4 slices salmon, without skin
2 tablespoons canola oil
5 shallots, sliced thinly
3 thin carrots, [peeled and sliced thinly
1 teaspoon lemon juice
3 tablespoons honey
½ teaspoon garlic powder
½ teaspoon salt, plus more for sprinkling
¼ teaspoon freshly ground black pepper, plus more for sprinkling
Preheat oven to 425 degrees.
In a skillet over high heat, heat oil. Add shallots and sauté for about 2 minutes. Add carrots and sauté for 5 minutes, add in the lemon juice and honey and mix to incorporate all the flavors.
Add seasoning, garlic powder, ½ teaspoon salt and ¼ teaspoon pepper. Cook for another 2-3 minutes.
In a baking dish, spread half of the shallot and carrot mixture on the bottom. Place the slices salmon on top. Season the salmon with salt and pepper. Cover the salmon with the rest of the onion carrot mixture. Pour juices over fish. Cover fish well. Bake in preheated oven at 425 for 22 minutes.
Serve warm. Spoon some of the juice over each portion before serving.