Seared Tuna with Pineapple Salsa and Balsamic Reduction

 
seared tuna with pineapple

January 13th 2013By Shifra Klein

Searing the tuna makes the tuna look and taste amazing. The pineapple salsa adds just the right burst of flavor and color to compliment the tuna. When plated, this dish looks like artwork. Balsamic reduction is balsamic vinegar simmered down to concentrated syrup and adds another dimension and flavor component to many dishes.

 

Sea Bass Nicoise with Saffron Tomato Jus

 
Sea Bass Nicoise with Saffron Tomato Jus

February 25th 2013By Alison and Jeff Nathan

A Mediterranean flavored dish that hits all the right notes in flavor and presentation. This sea bass is both light on the palate and satisfying

 

Sea Bass Ceviche in Cucumber Cups

 
ceviche in cucumber cups

November 6th 2013By joyofkosher

Serve this flavorful easy to make ceviche in scooped out cucumber cups for an elegant presentation. Ceviche is raw fish marinated in a citrusy sauce that sort of cooks the fish in a perfect way.

 

Salmon with Pomegranate and Lentil Couscous

 
salmon with pomegranate

January 21st 2011By joyofkosher

Salmon with French green lentils and couscous with pomegranate flavors is a real favorite. Take time to seek out the tiny, dark green lentils from France. You’ll often find them boxed in the dried legume aisle of your grocery store or in the bulk bins. They cook up more quickly and hold their shape better in a salad.

 

Salmon with Kale and Yogurt – Horseradish Sauce

 
Salmon with kale and yogurt-horseradish sauce

June 4th 2013By Gluten-Free Nosh

With salmon and kale, this powerhouse dish is nutritious and delicious. Lacinato (dinosaur) kale is more tender than curly kale. A yogurt-horseradish sauce provides a tasty kick.

 

Salmon with Dijon Sauce

 
salmon with mustard sauce

October 7th 2013By joyofkosher

This is the easiest salmon recipe, just sauce up and bake. Enjoy anytime. Don't forget to save some extra mustard sauce.

 

Salmon with Avocado and Wasabi-Soy Potatoes

 
Salmon with Avocado and Wasabi-Soy Potatoes

April 27th 2010By joyofkosher

Recipe courtesy of Bryan Cwik, Executive Chef. A delicious and refreshing salmon recipe paired with beautiful Idaho potatoes.

 

Salmon Roulade

 
salmon roulade wide

May 14th 2014By Alessandra Rovati

This rolled salmon roulade looks very pretty, and is cooked with almost no fat. It is wrapped in parchment and baked to a perfection.

 

Salmon Gefilte Fish West Coast Style

 
Salmon Gefilte Fish West Coast Style

March 11th 2010By Heather Lochner

 

Salmon Chardonnay

 
chardonnay-fish

May 16th 2011By joyofkosher

Salmon Chardonnay using Tishbi Chardonnay Wine Jelly, Mustard & Fresh Thyme

 

Roasted Snapper with Sweet and Sour Citrus Reduction

 

December 20th 2010By Chef Laura Frankel

Laura Frankel shares an elegant winter supper recipe with an aigre doux sauce (not your mother's sweet and sour).

 

Roasted Pistachio-Crusted Salmon

 
Roasted Pistachio-Crusted Salmon

July 18th 2010By Ronnie Fein

I make Roasted Pistachio-Crusted Salmon often because it takes just minutes to prepare. In the summer you can make this on the grill using indirect heat and a closed cover.

 

Roasted Branzino with Citrus and Caramelized Fennel

 
butterflied branzino

December 9th 2013By Tamar Genger MA, RD

I love to cook a whole fish, but find the bones rather annoying, getting the fish butterflied is a great compromise and better for the kids, although one of mine was upset that we didn't get the heads. Branzino is really flavorful and easy to cook, goes great with citrus and is prepared simply here with a side of caramelized fennel.

 

Red Snapper with Asian Noodles

 
Red Snapper with Asian Noodles

May 10th 2011By Jamie Geller

 

Pineapple Maple Glazed Salmon

 
Pineapple_Maple_Glazed salmon

October 15th 2010By Susie Fishbein

Three minutes of active prep time plus fifteen in the oven yields you a gourmet, healthful dish. Salmon is a fish we should all be eating more of. Feel free to experiment with the gamier wild salmon; it can yield even more health benefits than farm-raised.

 

Pickled Salmon

 
pickled salmon

January 8th 2013By Shifra Klein

The salmon looks appealing and tastes incredible. You can make this dish two days before you plan to serve it and the salmon will absorb the marinade which will intensify the great flavor.

 

Pecan Crusted Honey Mustard Salmon

 
Pecan Crusted Salmon

January 14th 2013By Shifra Klein

The green scallions, brown pecans and pink salmon make for a nice presentation. Most importantly, the taste of this dish is incredible; the crunch of the nuts and panko and the tanginess of the honey mustard sauce make a great dish.

 

Pastrami Salmon Gravlax

 
Pastrami-Gravlax

September 17th 2013By Tamar Genger MA, RD

Gravlax is a cured salmon that has not been smoked, but the flavor is still very similar to lox. This version is coated with molasses and spices for a more pastrami like flavoring and it is really perfect on it's own, on a bagel or even in a sandwich of rye bread. Recipe is adapted from Food & Wine.

 

Passover Salmon Roll Ups with Onion Relish

 
salmon roll ups

February 20th 2013By Chavi Sperber

The two-tone color of this salmon roll up adds visual appeal to this tasty dish.

 

Passover on a Budget: 6 Tips for Stylish, Sophisticated Seders

 
Countdown to Passover- 24 Daily Tips & Recipes to Help You Get Ready for the Holiday

February 26th 2010By Felisa Billet