Daniella Silver, author of the bestselling The Silver Platter: Simple to Spectacular, has once again teamed up with Norene Gilletz, the acclaimed “matriarch of kosher cooking,” to create The Silver Platter: Simple Elegance. The cookbook shows readers how to make beautiful, healthy food that is surprisingly easy to prepare.
Candied Cashew Salmon
o 1 skinless, boneless fillet of salmon, or rainbow trout (about 1 kg)
o kosher salt
o freshly ground black pepper
o 45 ml (3 tbsp) apricot jam
o 250 ml (1 cup) candied cashews
(see below)
Preheat oven to 220 C (425 F). Line a rimmed baking sheet with parchment paper.
Place salmon onto prepared baking sheet. Sprinkle generously with salt and pepper. Spread apricot jam evenly over salmon.
Using a food processor, process cashews until coarsely chopped. Do not over-process. Sprinkle nuts over salmon.
Bake, uncovered, for 15-18 minutes, or until salmon flakes easily when pierced with a fork.
Yields 6-8 servings.
READ: THE SHABBAT TABLE – VEGGIE LOVE!
Candied Cashews
o 60 ml (1/4 cup) water
o 250 ml (1 cup) sugar
o 750 ml (3 cups) cashews, salted or unsalted
Combine water and sugar in a medium saucepan. Bring to a boil over medium heat. Stir in cashews. Cook, stirring often, until liquid has evaporated and nuts have turned a deep golden brown.
Spread on a parchment-lined baking sheet. When cool, break apart any clusters.
Store in an airtight container for up to 2 weeks or freeze. Also delicious as a topping for mashed sweet potatoes or squash, and when added to salads. Almonds also work well in this recipe.
