When I plan my menu for holidays and shabbat, I always start with challah, and then we move onto the salad and fish course, followed by a soup, then we have the meat course with sides dishes, and finally dessert. Here is typically how I write it out, and then fill in what I will be making:
6. Meat, and or Chicken
7. Side Dish
8. Side Dish
9. Side Dish
I sometimes serve a spread with the salad course whether it be hummus, guacamole, matbucha, or babaghanoush. I almost always put out a small tray of pickles and olives with the salad course as well.
Tonight, I am going to focus on giving you fish recipe ideas.
Smoked Salmon Platter
This is easy, beautiful, and fancy. Would be good for a lunch or dinner.
Smoked Salmon (Lox), enough for the amount of guest you will have
fresh dill, chopped
Open the package of salmon, seperate the slices, roll each slice up, and place on the platter. Place all of the slices next to each other. Sprinkle the top with capers, fresh dill, and arrange lemon wedges on the platter.
Tomato Gefilte Fish
This is a yom tov/shabbat staple in my house. Always good, and beyond easy.
1 frozen roll gefilte fish, found in the freezer section of a kosher grocery store
1 8 oz. can tomato sauce
Preheat the oven to 350 degrees.
Remove the loaf from the plastic packaging.
Run the frozen loaf under water to loosen and remove the parchment wrapping. Discard the wrapping.
Place the log onto a greased baking dish, I find pyrex works well.
Pour the tomato sauce over the gefilte fish, covering the entire thing.
Bake for 1.5 hours, uncovered.
Remove from the oven and cool on the couter a bit before placing into the refrigerator.
Chill completely before serving.
Slice into thin slices, and arrange on serving platter.
Spice up your meal! King Hock's favorite.
1 Salmon filet, cut into 2-3 inch strips
1 can chick peas, drained and rinsed
1 red bell pepper, cut into thin slices
2 T. turmeric
2 T. hot red paprika (found at Israeli grocery stores)
2 T. sweet red paprika
1/2 t. black pepper
1/2 t. salt
1 T. chicken powder (Telma- found in kosher section in yellow container- look for MSG free if available)
1/3 c. vegetable oil
4 cloves garlic, peeled and sliced into razor thin slices
1 C. cilatro, chopped finely
1 lemon, cut into wedges
In a large sautee pan place red bell pepper and tumeric. Add enough water to just cover. Bring to a boil and boil until water is almost evaporated, there should be a little bit of water at the bottom, and the tumeric looks pasty.
Remove pan from heat and add the chickpeas ontop of the bell peppers.
In a medium sized bowl place the sweet and hot paprika, salt, pepper, chicken powder, and oil. Stir together. Add salmon to paprika oil mixture and completely coat salmon.
Remove Salmon from oil mixture and place in a single layer ontop of the chickpeas and bellpeppers.
Pour the remaining oil paprika mixture over everything in the pan.
Spread the chopped cilantro over the tops of each the salmon pieces, covering completely. Line the garlic ontop of the cilantro in a line running across the middle of the salmon from top to bottom,
Squeeze the lemon wedges ontop of everything, and place squeezed lemon in pan to the side
Cover pan with a tight fitting lid and place on stove. Cook over medium high heat for about 25 minutes, until salmon flakes easily. Can also be made on stove 10-15 minutes, then placed in a 350 degree oven for 20 minutes or until ready to eat.
Salmon Loaf En Croute with Cucumber Dill Sauce
King Hock's second favorite. This recipe comes from the Kosher Palette.
1 (16 oz.) can red or pink salmon, boned, drained, and skinned, I would use 2 Chicken of the Sea 6 oz. packets
3/4 C. dry bread crumbs (plain or seasoned)
3/4 C. mayo
1/2 C. chopped onion
1/2 t. salt
1/2 t. pepper
1/2 package frozen puff pastry, thawed 1 sheet
1 egg, lightly beaten for glaze
Preheat oven to 350 degrees.
Combine the salmon, bread crumbs, mayo, onion, salt, and pepper in a large bowl, mix well.
Place the puff pastry on a lightly floured surface, and unfold. Spoon the salmon mixture in the center. Fold the edges up over the salmon, overlapping the left and right side, creating a long roll (see picture). Seal the edges.
Place the loaf seam side down on an ungreased 13x9 baking sheet. Brush the top with egg.
Bake for 45 minutes until golden brown. Slice into 6-8 slices, and serve with cucumber dill sauce on the side.
Cucumber Dill Sauce
1 large cucumber, peeled, seeded and diced
3/4 C. mayo
3 T. chopped onion
1 T. chopped fresh dill
1/2 C. water
pinch of salt
Combine the cucumber, mayo, onion, and dill. Gradually add water to desired consistency, cover and chill.
Chilled Salmon with Dijon Dipping Sauce
This recipe is light and perfect for a lunch. It comes from Quick and Kosher by Jaime Geller.
8 salmon fillets, about 2 pounds
1 tablespoon dried dill flakes (or 2 tablespoons minced fresh dill)
1 tablespoon dried parsley flakes (or 2 tablespoons minced fresh parsley)
1/4 teaspoon kosher salt
1/2 teaspoon black pepper
3/4 cup light mayonnaise
2 tablespoons Dijon-style mustard
1 tablespoon lemon juice
1 teaspoon prepared minced garlic
1 tablespoon chopped fresh dill
1/4 teaspoon sugar
1/4 teaspoon pepper
Preheat oven to 450 degrees F. Lightly grease a 9 x 13-inch pan with non-stick cooking spray.
Rinse fillets and pat dry. Place in prepared pan.
In a small bowl, mix the dill, parsley, salt and pepper.
Sprinkle seasoning mixture over each fillet.
Bake, uncovered, at 450 degrees for 12 to 15 minutes or until desired doneness.
While salmon is cooking, prepare sauce. Place all ingredients in a bowl and mix well to blend.
Chill salmon and sauce separately in refrigerator for at least 2 hours before serving. Serve sauce on the side.
Check back tomorrow night, I am going to post salads.
Have a good night. Pin It