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Pan Seared Salmon with Honey Balsamic Glaze

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Pan Seared Salmon with Honey Balsamic Glaze

2 Comments 22 October 2015

Pan Seared Salmon with Honey Balsamic Glaze


Thank you Margo Braha for the great weeknight and/or holiday salmon dish. Cant wait to try it!

Pan Seared Salmon with Honey Balsamic Glaze

Pan Seared Salmon with Honey Balsamic Glaze


  • 1 spraycooking spray
  • 1/4 tsp olive oil 1/2 cup(s) uncooked scallions or can use leeks
  • 1 1/2 pound(s) uncooked salmon fillet(s) four 6-oz pieces
  • 1/2 tsp table salt, divided
  • 1/4 tsp black pepper, divided
  • 1/2 cup(s) balsamic vinegar
  • 1 Tbsp honey


  1. Coat a large nonstick skillet with cooking spray; add oil.
  2. Place over medium-high heat; add scallions or leeks, and sauté 3 to 4 minutes or until soft.
  3. Remove from pan and set aside.
  4. Sprinkle each fish fillet with 1 teaspoon of salt and 1/2 teaspoon pepper.
  5. Add fish to pan; cook 3 to 4 minutes on each side or until lightly browned and fish flakes easily when tested with a fork.
  6. Remove from pan; set aside, and keep warm.
  7. Add vinegar, honey, 1⁄4 teaspoon salt, and 1⁄8 teaspoon pepper to pan.
  8. Cook over medium-high heat 3 to 4 minutes or until reduced by half.
  9. Divide leeks evenly over fish; drizzle with sauce.
  10. Roast String beans in a lot of chopped fresh garlic, minced onions balsamic vinegar salt pepper olive oil in oven at 350 til crispy.

Soy Vay Wasabi Salmon Filet with Roasted Asparagus and Sliced Mini Scarlet/Orange Peppers

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Soy Vay Wasabi Salmon Filet with Roasted Asparagus and Sliced Mini Scarlet/Orange Peppers

10 Comments 11 April 2013

This week, I’d like to give a HUGE THANK YOU to the makers of Soy Vay marinades for helping me get dinner on the table ON TIME!!!!

Today, when I lingered on the world wide web for a little bit longer than I should have, and glanced at the top right of my digital screen, and “Oh my g-d the kids are coming home in 45 minutes and what the heck am I making for dinner?”

My mind raced as I called my local fish store, (thank goodness I live in Brooklyn where even a carton of milk is a phone call away)  I nicely begged the kosher fish store to rush over a 2 lb. wild salmon fillet over to my home. Whisking open my fridge, I found some ginger, a beautiful bag of mini peppers, and a bunch of asparagus. I flung open my pantry, and  I couldn’t help but notice the brand new shiny bottle of Spicy Soy Vay Wasabi Marinade that really seemed to be winking right at me. (ok- maybe I was on the computer for a little bit TOO long…)

With less than an hour to go, I twisted open my Soy Vay Marinade and finger taste tested  it quickly. In an instant I could tell that the recipes that we whip up with Soy Vay need not be too complicated or time consuming because Soy Vay has worked on all the chopping, mixing, and spicing for us.

While waiting for my fish to arrive, I soaked and peeled my asparagus, and squirted  my beautiful mini peppers with vegetable spray. I quickly washed, dried, seeded and sliced them into little rounds, and then I diagonally sliced my peeled asparagus into the bowl with the peppers. By then, the doorbell had rung and within minutes the salmon was washed, dried, and on waiting on a  sprayed parchment.

I rubbed it with some crushed garlic that I had stored in the freezer and sprinkled it with salt and pepper. I then brushed about 1/4 cup of Soy Vay Wasabi marinade atop the whole fillet.

I then slid my slightly spiced salmon into the oven on a sheet of sprayed parchment paper on 350 degrees for about 10 minutes.

My sliced veggies were poured into a plastic food storage bag, with about 3 big slices of ginger for flavor,and in went about a half cup of the Soy Vay marinade. Flattening, I pressed out the air bubbles and let it sit for about 5-10 minutes. I wouldn’t leave it longer than that, because the veggies start to “cook” with the marinade, and will start to lose their color before cooking with the fish.

I then slid my semi-cooked salmon out of the oven and squeezed out the marinated veggies, layering atop the fish.

Back in to the oven went my veggie covered salmon, and 20 minutes later, the kids drifted in exclaiming, “What smells so great,ma?”

Caesar salad and pizza on the table, the kids pulled up their seats, and very soon after, our salmon was ready. Using two life saving huge fish spatulas, I slid my Soy Vay Wasabi Salmon with Veggies onto a serving platter. “Fancy Shmancy, said one of the kids, as they began to dig in. “WAIT!!!” I said pretty loudly, “I need to take a picture!”

And the rest is history….

P.S.I did notice that the wasabi marinade has an extra unexpected hot kick that goes down a notch with cooking, so I would recommend sprinkling a teaspoon or so over the final presentation to add in that extra burst of flavor.

Soy Vay Marinade, The jewish Hostess

Salmon, Spiced and Marinated

Salmon, Spiced and Marinated

The Jewish Hostess, Asparagus

Sliced GInger, The Jewish Hostess

sliced ginger for an extra kick

Italian Peppers, The jewish Hostess

The Jewish Hostess

The Jewish Hostess Fish Spatula,

My huge fish spatula

The Jewish Hostess Soy Vay Salmon Recipe

Right out of the oven!


All done- THANK YOU Soy Vay!!!

All done- THANK YOU Soy Vay!!!

Click here to purchase Soy Vay online.

P.P.S.The folks at Soy Vay sent me a couple of gratis bottles of their marinades to taste test for my Jewish Hostesses….

Soy Vay Wasabi Teriyaki Salmon

Soy Vay Wasabi Salmon Filet with Roasted Asparagus and Sliced Mini Scarlet/Orange Peppers

Soy Vay Wasabi Salmon Filet with Roasted Asparagus and Sliced Mini Scarlet/Orange Peppers


  • 2 lb wild salmon filet without skin washed and dried.
  • 6 mini peppers red and orange
  • 1 bunch asparagus soaked in vegetable wash washed and peeled
  • salt, pepper
  • a little more than 3/4 cup Soy Vay Wasabi Marinade


  1. Wash and dry salmon.
  2. Sprinkle with kosher salt and pepper and spoon and rub 2 tbsp of soy Vay wasabi marinade all over top and sides of fish. For even better results, leave salmon marinating in fridge all morning.
  3. About 40 minutes before serving, slide Soy Vay marinated salmon into a preheated 350 degree oven for 10 min.
  4. While this is happening, wash and dry mini peppers and seed with a small knife. Slice into small rounds. Peel and soak asparagus. Peel off tough outer shell and slice on the diagonal. In a food storage bag marinate veggies with 1/2 cup Soy Vay Wasabi marinade. U can add 3 big slices of ginger (or chopped if you have the time) to this mixture.(If you dont chop ginger finely, make sure to remove the big slices before serving)
  5. Slide the half baked salmon out of the oven and pour veggies on top.
  6. Slide back into the oven for about 25 minutes. Using a fork, test for doneness.
  7. Using 2 large spatulas, transfer to a serving platter.
  8. Sprinkle several teaspoons of fresh Soy Vay Wasabi marinade over the final presentation to add in that extra burst of flavor.

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Newlywed Paula Benzaken Lights Up Hanukkah With A Magnificent Hanukkah Table

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Newlywed Paula Benzaken Lights Up Hanukkah With A Magnificent Hanukkah Table

3 Comments 01 December 2012


Dear Paula, I hate to sound like an old lady, but what a fantastic table for a newly married girl!!! You should be SO proud of yourself!!! What a menu! WOW! Love, Marlene M.

by the way- if anyone is interested in a quick link to the Hanukka ornament balls below, click here-  Silver and Blue Hanukkah Ornaments

“Hi Marlene!
First off i have to say I LOVE your blog/website and check for updates several times a day. I cant tell you how helpful it is, especially being a newlywed and trying to come up with new ideas all the time.
With Hanuka being my favorite holiday, I decided to whip up a brunch for both sides of my family (first time ever cooking for anyone besides for my husband!).Okay, so really everything was budget friendly.. Though it required 6 trips to 3 different home goods…! All the candy Apothecary jars were from there and I filled them with different things like dreidels ornaments chocolate gelt gum balls etc.. Feathers and vase were from Julie’s flowers…

The menu was simple- mini pizzas ,sambosak, string beans with galic sauce, beschamel, salmon with sweet and sour sauce, falafel salad sandwiches and pasta with basil and mushrooms.  Your website helped spark the creativity and everything just flowed from there, so Thank you!  -Paula Bekar Benzaken”






Subscribe Now: and win a chance for a free copy of “Dare to be Different!” The fabulous NEW COOKBOOK by ROBIN JEMAL!!!


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Wild Salmon Chunks Served on a Bed of Baby Spinach

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Wild Salmon Chunks Served on a Bed of Baby Spinach

No Comments 10 March 2012

I’m always on the lookout for grilled salmon recipes, and when I came across this sauteed salmon recipe idea from my friends over at kosher.com and Joy of Kosher, I was inspired to put in on my before- the-fast menu .

 Health benefits of wild salmon:

  • speeds up your metabolism. This facilitates your sugar absorption rate and can lower your blood sugar level. Which in turn lowers your risk of developing diabetes.
  • For  shiny hair, bright eyes and healthy skin,  salmon consumption can do provide that as well.
  • Four ounces of wild salmon gives you a full day’s required amount of Vitamin D. That same amount of salmon also gives you more than half of the B12, niacin and selenium that you need daily. That four ounce serving of salmon gives you almost thirty grams of protein. That’s more than half of the Food and Drug Administration’s recommended daily amount.
  • salmon is a natural anti-depressant
  • Warning: FDA and EPA have  issued a recommendation that pregnant women and young children eat no more than two servings, or 12 ounces, of salmon and other low-mercury fish each week.
  • Read about mercury in farm raised salmon as opposed to wild salmon HERE

Health benefits of baby spinach:

  • A cup of spinach contains a little under 7 calories, almost a gram of fiber, and high levels of vitamins A and C.
  • Spinach has tons  of anti-cancer benefits. It has four times the beta carotene of broccoli. Spinach is also an excellent source of folate – an ounce contains nearly 25% of our daily requirement.
  • Spinach protects against age-related macular degeneration, a serious eye disease affecting older people.
  • Spinach contains folate which has cardiovascular benefits and promotes a healthy pregnancy.
  • Note: Spinach is among the 12 foods on which high levels of pesticide residues have been highly detected.  Please consider buying and eating only organically grown spinach.

Wild Salmon Chunks Served on a Bed of Baby Spinach:


  • 2 tablespoons: olive oil
  • 1 1/2 pounds:salmon fillet, skinned and cut into bite-sized pieces
  • 1/2 red bell pepper, seeded, veins removed, diced
  • 1/2 green, yellow or orange bell pepper, seeded, veins removed, diced
  • 1/2 cup:golden raisins
  • 1/4 cup:pine nuts
  • 1/2 teaspoon:salt
  • 1 (10-ounce) package:baby spinach
  • 1/2 cup of your favorite homemade vinaigrette.


  1. In a 12-inch skillet, heat olive oil over medium heat. Add salmon, peppers, raisins, pine nuts and salt.
  2. Sauté for 7-8 minutes, until salmon is opaque and peppers are tender.
  3. Place baby spinach in a salad bowl and spoon warm salmon mixture over spinach.
  4. Drizzle balsamic dressing over the salad and serve warm or at room temperature.

Win a free Apron and enter our Shabbat table setting Contest!!!! Click HERE  for details!


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Low- Fat Fresh Salmon Burgers

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Low- Fat Fresh Salmon Burgers

1 Comment 11 May 2011

On nights when some of the  kids really want meat or barbeque, I like to make this salmon burger recipe when the rest of us want something light. Double the recipe to make about 12 burgers. Try making them mini and serve them with mini whole wheat challah rolls!
Kosher recipe ingredients:
  • 1 pound salmon fillet, skin removed, cut into chunks
  • 1/4 cup chopped shallots
  • 2 teaspoons Dijon mustard
  • 1 1/2 teaspoon fresh lemon juice
  • 2 egg whites
  • 1/2 cup plain breadcrumbs (I use whole wheat Panko crumbs)
  • 2 tablespoons chopped parsley
  • 1/4 teaspoon kosher salt
  • 1/4 teaspoon black pepper
  • dash of tabasco sauce- optional
  • 2 teaspoon olive oil

Directions for this kosher recipe:

1. Cut the salmon into large chunks, and put about a quarter of it into the container of a food processor, along with the mustard. Turn the machine on, and let it run – stopping to scrape down the sides if necessary – until the mixture becomes pasty.

2. Add the shallots and the remaining salmon, and pulse the machine until the fish is chopped and combined with the puree. No piece should be larger than a quarter inch or so; be careful not make the mixture too fine.

3. Combine chopped salmon, egg whites,  1/4 cup shallots, breadcrumbs, remaining 1 tsp mustard, salt and pepper and optional tabasco sauce in another bowl; mix well; watch the video above to learn the perfect way to shape salmon burgers so that they don’t fall apart and so that you don’t have to touch the salmon with your bare hands.

4. Shape into eight 3-inch-round patties. Heat oil in a large nonstick skillet over medium heat. Cook salmon cakes until bottom is golden, about 6 minutes; flip and cook until golden, 5 minutes more. Serve with sliced tomato, mustard, your favorite whole wheat bun and salad with vinaigrette.

adapted from http://www.epicurious.com/



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How to Make Cedar Planked Salmon- Video

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How to Make Cedar Planked Salmon- Video

1 Comment 27 April 2011

Now that I’ve had some time to recover from Passover cooking, I’m ready for some new kosher recipe ideas and new flavors for my kitchen.

This video will make you crave this salmon, prepared on a cedar plank embedded on a layer of scallions. The  cooked maple-ginger sauce glazes the salmon perfectly. The Mustard mashed potatoes are mouthwatering.  Great for a weeknight dinner and for entertaining a small crowd. Print and save this recipe for a Mother’s Day Lunch or a Shavuot Dinner!


  • 1 cup pure maple syrup
  • 2 tablespoons finely grated peeled fresh gingerroot
  • 4 tablespoons fresh lemon juice
  • 3 tablespoons soy sauce
  • 1 1/2 teaspoons minced garlic
  • an untreated cedar plank (about 17 by 10 1/2 inches) if desired
  • a 2 1/2-pound center-cut salmon fillet with skin
  • greens from 1 bunch scallions

    Directions for this Kosher Recipe

  • In a small heavy saucepan simmer maple syrup, gingerroot, 3 tablespoons lemon juice, soy sauce, garlic, and salt and pepper to taste until reduced to about 1 cup, about 30 minutes, and let cool. (Maple glaze may be made 2 days ahead and chilled, covered. Bring maple glaze to room temperature before proceeding.) Preheat oven to 350° F. If using cedar plank, lightly oil and heat in middle of oven 15 minutes; or lightly oil a shallow baking pan large enough to hold salmon.Arrange scallion greens in one layer on plank or in baking pan to form a bed for fish.In another small saucepan heat half of glaze over low heat until heated through to use as a sauce. Stir in remaining tablespoon lemon juice. Remove pan from heat and keep sauce warm, covered.Put salmon, skin side down, on scallion greens and brush with remaining glaze. Season salmon with salt and pepper and roast in middle of oven until just cooked through, about 20 minutes if using baking pan or about 35 if using plank.Cut salmon crosswise into 6 pieces. On each of 6 plates arrange salmon and scallion greens on a bed of mashed potatoes. Drizzle salmon with warm sauce.
  • Buy untreated cedar planks at  Target.  Treated cedar planks may have flavorings that are unkosher, so unless you find them with a hashgachah stick with the ones from Target. You can also buy them from a hardware store.

  • Mustard Mashed Potatoes Ingredients *note-many  Sephardic Jews do not eat dairy and fish in the same dish or plate. Read more HERE or ask your rabbi.
    • 3 pounds Yukon Gold potatoes
    • 1 1/2 cups milk
    • 3/4 stick (6 tablespoons) unsalted butter
  • 3 tablespoons whole-grain or coarse-grain mustard
  • In a 5-quart kettle cover potatoes with cold salted water by 2 inches and simmer until tender, 35 to 45 minutes. While potatoes are simmering, in a small saucepan heat milk with butter over moderate heat until butter is melted. Remove pan from heat and keep milk mixture warm, covered.

  • In a colander drain potatoes and cool just until they can be handled. Peel potatoes, transferring to a large bowl. Add mustard, salt and pepper to taste, and three fourths hot milk mixture and with a potato masher mash potatoes until smooth, adding more milk mixture if necessary to make them creamy. (Potatoes may be made 1 day ahead and cooled completely before being chilled in a buttered ovenproof dish, covered. Bring potatoes to room temperature before reheating, covered.)

    Read More
  • for more info on grilling on cedar planks
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    Organic Wild Salmon with Pecans and Pineapple Reduction

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    Organic Wild Salmon with Pecans and Pineapple Reduction

    2 Comments 20 February 2011

    by Charlie Michelle

    I want to preface this great kosher recipe with a little piece of trivia about myself. I really dislike fish. I dislike fish so much that the mere smell of my son’s school on fish-stick days makes me a little green. So when I say that this salmon recipe is amazing, well, that’s saying a lot. A whole lot.

    I first tried this kosher recipe at a 5-star restaurant on my wedding anniversary so many years ago. I have no idea what possessed me to order such a dish, given my aforementioned aversion to fish, but I suppose the lure of such an interesting flavor combination–pecans, pineapple, cinnamon, and…fish!…arose my interest. So I tried it. And I loved it. And I set out to replicate it.

    My dairy-free kosher recipe is a culmination of lots of trial and error. Tweaking a spice here, altering a crust ingredient there…. but I finally feel I have managed to reproduce the richly flavorful dish I discovered so long ago. And so, dear fellow Jewish Hostesses, I pass it along to you. Why should the restaurant get all the glory?

    What you’ll need for two servings:

    – Two filets salmon (I use organic, to ensure no artificial coloring has been added)
    – 1 cup chopped pecans
    – 2 tablespoons vegetable margarine or Earth Balance margarine, softened
    – 2 tablespoons brown sugar
    – 1 tablespoon flour
    – 2 teaspoons cinnamon
    – 1 teaspoon nutmeg* (see note)
    – 1 teaspoon chili powder
    – 1/2 teaspoon kosher salt

    Pineapple sauce:

    – 1/2 cup crushed pineapple and juice, pureed in a blender or food processor until smooth
    – 2 teaspoons chili powder
    – 1/2 cup soy yogurt – vanilla, coconut, pineapple, or pina colada flavors work well

    Here’s how you make it:

    1) Preheat your oven to 350 degrees F and line a baking sheet with aluminum foil. Place salmon filets skin-side down on your baking sheet.

    2) In a small food processor, grind your pecans. You can make them as smooth or as chunky as you like. When they are ground to your liking, transfer them to a small bowl and add your margarine, brown sugar, flour, and spices. Using your fingers (I like to get in there and get dirty!) smush your margarine into the pecans as if you were making a crumb pie crust.

    3) When everything is well blended, scoop a small handful of your pecan mixture and press it evenly onto each salmon filet. Be generous. That pecan topping is good stuff.

    4) Bake salmon at 350 degrees F until it flakes easily with a fork, or its flesh has turned light pink, about 15-20 minutes. When salmon has finished baking, move your oven rack to the second-highest level and broil briefly (2-3 minutes) to make the pecan crust nice and crispy. Because of the sugar content, watch it closely or it will scorch.

    To make your sauce:

    In a small saucepan, combine pineapple puree and chili powder. Stir well. Cover and bring to a simmer. I like to call it an “aggravated simmer”. Not quite a full boil, but not just a lazy little simmer either. We don’t want to reduce the pineapple, we just want to break it down and bring out the flavor.
    After a good 5-6 minutes of “aggravated simmer” (patent pending on that term, hehe!) turn off the heat and add your soy yogurt. Whisk together to blend well.

    Serve your pineapple sauce drizzled prettily over the salmon filet, and garnish with something pretty–carrot curls, a parsley or mint leaf, lemon rosebuds, whatever you like. I served mine with a fresh, springy vegetable salad with lime vinaigrette. You can see the kosher recipe for this lovely side dish here.

    Enjoy, and happy eating!

    *As for the nutmeg, yes, you can totally make it optional.As stated in the kosher recipe, it’s been a work of trial and error, playing with all kinds of in gredient combos to see what works. If you exclude the nutmeg, though, I would definitely replace it with something equally as spicy–maybe ground cloves or an extra pinch of chili powder.

    About me:

    Charlie’s my name–not short for Charlotte or anything. :) I currently write and maintain a daily food blog, focusing mostly on vegetarian and kosher recipe, ranging from appetizers and side dishes, to dinner and casseroles, to luxurious desserts. My husband serves with the Army, and he recently traveled 1200 miles home for a family emergency. I wanted him to be greeted home with a little bit of luxury, but also with a dish that has a comfort-food appeal to it. Nuts and spices always sing of cooler weather and warm kitchens, while the fresh pineapple sauce lends a happy springtime feel. I thought the combination would be perfect to excite his senses and give him yet another reason to be happy to be home. Enjoy my recipe!

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