Noshing Across the Nation

I do not usually use mayonnaise, but for Pesach I buy a small jar that hangs around my fridge for a while. Neither do I buy chraine, but naturally, I had some leftovers after the Sedorim. So for this Shabbat, I’ve decided to put these two to a good use marinating salmon in it.

So I mixed a couple of teaspoons of mayonnaise, the same amount of chraine, about a 1/4 tsp of minced ginger, a tsp of white wine vinegar and a drop of olive oil.

Washed and skinned salmon fillets went into the bowl with the mixture for about 10 minutes.

Baked in 410 F preheated oven for about 20 minutes covered with foil.

Active time – 10 minutes at most

Active taste – delicious!

Shabbat Shalom!