March 7^th 2011By Eating Well

November 16^th 2011By Geila Hocherman

New York’s Nobu restaurant, 1985: Chef Nobu Matshushia’s miso-glazed black cod. Me on first taste: Wow! I longed to make a kosher version of this great dish, but had to bide my time until kosher miso and sake became available. On that happy day I set to work—and here it is, a dish you’ll enjoy often and that’s baby-simple to make. All you do is marinate black cod in a simple miso-sugar mixture then broil or grill it. The caramelized skin is delightfully crispy, and really compliments the sweet, moist flesh. Served with Baby Bok Choy with Garlic or by itself with any bitter green—this is stellar dining.

March 7^th 2011By Eating Well

Eat more fish! This grilled freshwater trout will hit the spot.

March 7^th 2011By Eating Well

Another great idea for salmon. This uses a chermoula an herb paste from North Africa.

May 10^th 2012By joyofkosher

Raspberries and Dijon mustard make a unique combination of sweet and savory, which is perfect for grilled salmon.

September 20^th 2011By joyofkosher

This healthy, delicious meal is easy to make and easy to enjoy. Eat it for lunch, dinner or even a picnic. Canola oil in the marinade and vinaigrette allows the zingy taste of the Dijon mustard and fresh herbs to come through. Canola oil also provides heart-smart omega-3 fat along with the salmon and walnuts.

March 7^th 2011By Eating Well

Finally a recipe that gives salmon its due.