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Salmon Teriyaki

I used to prepare salmon this way every week and then years went by without the recipe being used. Two weeks ago I decided to try again and it was a hit.



4-5 slices salmon, appetizer size, skin removed if possible
1 tbsp teriyaki sauce
1 tbsp soy sauce
1-2 tbsp mayonnaise
2-3 drops hot sauce
1 tbsp water

Preheat oven to 400°F.

Combine all the ingredients, except for the salmon in a medium-size bowl or plate.

Dip each piece of salmon in sauce mixture, front and back.

Bake for 35-40 minutes.



Oven Roasted Turkey Breast

This is one of my family’s favorite recipes. I have made it for Sunday dinner and for Yom Tov and it always comes out perfectly tender.


2-3 lb boneless turkey breast
1-2 tbsp olive oil
½ tsp garlic powder
1 tsp onion powder
1 tsp salt
1 tsp paprika
½ tsp dried parsley
½ tsp dried basil
Pepper to taste

Preheat oven to 350°F.

Combine all seasonings in a small bowl and mix well.

Coat turkey with olive oil and rub in spice mixture.

Create 4 aluminum balls from foil, place in pan and then place roast on top of them so it is well balanced.

Cook for 90 minutes, uncovered or until internal temperature is 165-170 degrees

Remove from oven, cover and let sit for about 20 minutes before slicing.


Vanilla Pecan Pie

Hat tip to Sari Eller!

This double-decker pie features a layer of cream cheese topped with sticky pecans.



1 ready-made pie crust
8 ounces cream cheese or tofutti cream cheese, softened
3 eggs, divided
¾ cup sugar, divided
4 tsp vanilla extract, divided
½ cup light corn syrup
3 tbsp butter or margarine, melted
¼ teaspoon salt
2 cups pecan pieces, toasted



Prepare crust as directed on package.

Beat cream cheese, 1 of the eggs, ¼ cup of the sugar and 2 teaspoons of the vanilla in large bowl with electric mixer on medium speed until well blended and smooth.

Spread evenly on bottom of crust. Bake 15 minutes.

Beat remaining 2 eggs and ½ cup sugar in large bowl with wire whisk until smooth. Add corn syrup, margarine or butter, remaining 2 teaspoons vanilla and salt; stir until well blended.

Sprinkle pecans evenly over baked cream cheese layer. Slowly pour corn syrup mixture over nuts.

Bake 35-40 minutes or until just set in center. Cool completely on wire rack.

Serve with a dollop of whipped cream.


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Magazine Editor, The Jewish Press