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Herb Baked Salmon Steaks


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Herb Baked Salmon Steaks


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Herb Baked Salmon Steaks


  • Ready Time : 0 min


6 Servings


  • 6 salmon steaks or fillets


  • 3/4 cup dry white wine
  • 3/4 cup butter or margarine
  • 3 tablespoons minced fresh parsley
  • pinch thyme or rosemary
  • 1 clove garlic, minced
  • salt and pepper to taste


Combine marinade ingredients and pour over salmon steaks in the Tupperware® Seasonserve® container and refrigerate for 30 minutes. Place fish with sauce in preheated 350 degree oven and bake for 15 minutes, basting occasionally with the sauce. Test for doneness with sharp pointed knife. Cooking time will vary based on thickness of fish and basting frequency.

In the following recipe, I have been substituting Agave Syrup in many recipes for honey.  I found no taste difference at all.  If you are watching your glycemic levels, this makes a perfect “switch” for you.  Why not give it a try and see how you like it.  It worked wonderfully, in my Honey-Lemon Chicken recipe, I recently prepared for Shabbos guests. You can find that recipe on my DVD Recipe organizer which includes my cookbook.

About Rochelle Rothman


"Rochelle is a Mom of six and Bubie to many more, kinaraha! Her cookbook can be seen at www.notjustacookbook.com. It also features many “multi-ethnic” recipes that were adapted for the kosher cook. Rochelle’s book examines food around the year by month. Her new DVD recipe organizer includes the book. What a GREAT gift! Rochelle is available for cooking demo events for fundraisers, hotels, stores, as well as private Tupperware demonstrations. Rochelle is often asked to share her amazing Freezer Tricks demonstration at many locations including several national televsion shows. She is a columnist in the FJJ (Flatbush Jewish Journal) and The Jewish Press, plus a contributor to other publications. Contact her at www.my.tupperware.com/rochellerothman.

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