Adapted from Helen Nash's New Kosher Cuisine by Helen Nash

The pinkness of the salmon combined with the yellow of the mustard and the bright green of the chives make this dish beautiful as well as fragrant. I usually serve it at room temperature.

Ingredients:

1 tablespoon extra virgin olive, for greasing the baking pan
4 skinless center-cut salmon filets (about 6 ounces each)
Kosher Salt
Freshly ground black pepper

Mustard Sauce:
2 tablespoons Dijon mustard
1 tablespoon rice vinegar

Chive Oil:
1 bunch chives (about 1/2 cup), cut into pieces
1/2 cup extra virgin olive oil, chilled for 2 hours

Directions:

Preheat the oven to 250 degrees. Grease a glass, ceramic, or enamel-lined baking pan with 1 teaspoon oil.

Pat the salmon filets dry with paper towels and lightly season both sides with salt and pepper. Place the fish in the baking pan. Bake for 20 minutes.

To make the mustard sauce: In a small bowl, whisk the mustard and vinegar.

To make the chive oil: Put the chives in a blender with the oil and puree finely. Strain the oil through a sieve without pressing the chives.

To serve: Spoon a dollop of mustard sauce in the center of each plate and place the fish on top. Drizzle the chive oil around the fish.

Notes:

Yield: 4 servings

Recipes: Fish, Salmon, Sauce, Parve, Kosher

These poached balls of minced fish are also known as gefilte fish.

Quenelle Mixture

Poaching Broth:

3 white onions
2 carrots, peeled and sliced into rounds
12 cups water
1-teaspoon salt
1-teaspoon sugar
1/2-teaspoon white pepper

Dill Sauce:

3 cups mayonnaise
3 cups fresh dill, very finely chopped
1]]> ContactUs@KosherEye.com (Becky Sher) Fish Fri, 21 Dec 2012 12:49:40 +0000 http://koshereye.com/fish/2088-red-snapper-with-warm-olives-capers-and-tomato-.html http://koshereye.com/fish/2088-red-snapper-with-warm-olives-capers-and-tomato-.html KosherEye.com

by Susie Fishbein, KOSHER BY DESIGN COOKING COACH
Recipes, Tips and Techniques to Make Anyone a Better Cook

Although red snapper is hard to find these days, buy it when you do, and try it with this recipe. Purchase it with skin. It is fun and easy to pit the olives, just press each one on your cutting board with your palm and the pit pops right out.

Ingredients:

6 (6-ounce) red snapper fillets, with skin, or lemon sole, skinless
Fne sea salt
Freshly ground black pepper
All-purpose flour
3 tablespoons olive oil
1?2 cup white wine
15 Gaeta or kalamata olives, (1?3 cup) pitted, coarsely chopped
2 teaspoons capers, rinsed well, chopped
1 large beefsteak tomato, cut into 1?2-inch dice
8 fresh basil leaves, stemmed, finely chopped
Juice of 1?2 lemon
1 teaspoon dried oregano
1?4 teaspoon red pepper flakes
2 handfuls fresh baby spinach
Pine nuts, for garnish

Directions:

Cut diagonal score marks in the skin side of the red snapper fillets. Skip this step if using lemon sole.

Season the fish on both sides with salt and pepper. Dust both sides with flour, shaking off excess.

Heat the olive oil in a large (12-14 inch) skillet over medium heat. Add the red snapper, skin-side-down, in a single layer; you will need to do this in batches. Cook 2-3 minutes until golden brown. Flip each fillet to finish on the other side. Remove to platter, cover with foil to keep warm. Cook remaining fillets.

Add the wine to the pan, allowing it to bubble. Add the olives, capers, tomato, basil, lemon juice, oregano, red pepper flakes, and spinach. Cook until the spinach has wilted, about 2 minutes. Spoon this mixture over the fish.

Sprinkle with pine nuts.

Serve hot.

Notes:

Yield; 6 Servings

Recipes: Fish, Red Snapper or Lemon Sole, Kosher

Adapted from California Olive Ranch 

The beauty of this recipe is that it is delicious served either warm, at room temperature, or chilled. The technique of roasting fish in a very hot (450]]> ContactUs@KosherEye.com (Lois Held) Fish Wed, 17 Oct 2012 14:56:13 +0000 http://koshereye.com/fish/2034-salmon-quiche.html http://koshereye.com/fish/2034-salmon-quiche.html KosherEye.com

by Estee Kafra, Cooking with Color

What a great way to serve salmon, especially for a lunch meal. A wedge can be placed on each individual plate, with a slice of lemon and a small dollop of mayonnaise or tartar sauce at the side. This is a great way to stretch three servings of salmon into eight pieces servings.

Ingredients:

1 1/2 lbs salmon fillet (skin on)
1 small lemon
Kosher salt
Freshly ground black pepper

Crust:
1 cup flour
1/4 tsp salt
1/4 cup oil
1/4 cup very cold water

Filling:
1/2 cup light mayonnaise
2 Tbsp soy milk or milk
3 Tbsp Tofutti Better Than Cream Cheese (or cream cheese)
2 Tbsp flour
3 eggs
3 Tbsp fresh Italian parsley, finely minced
1/4 tsp salt

Directions:

Preheat oven to 400]]> ContactUs@KosherEye.com (Lois Held) Fish Sat, 08 Sep 2012 14:53:21 +0000 http://koshereye.com/fish/1950-tempura.html http://koshereye.com/fish/1950-tempura.html KosherEye.com

by Alton Brown, Good Eats 3: The Later Years

It is interesting to note that like so many technologies perfected by the Japanese ]]> ContactUs@KosherEye.com (Lois Held) Fish Mon, 13 Aug 2012 00:11:18 +0000 http://koshereye.com/fish/1922-fish-and-chips.html http://koshereye.com/fish/1922-fish-and-chips.html  An Authentic British Recipe

KosherEye.com

Adapted from a recipe by Joan Pratt

Jo]]> ContactUs@KosherEye.com (Lois Held) Fish Wed, 01 Aug 2012 01:45:39 +0000 http://koshereye.com/fish/1849-salmon-corn-cakes.html http://koshereye.com/fish/1849-salmon-corn-cakes.html  KosherEye.com

By Eileen Goltz, CuisinebyEileen.com

A nice alternative for using fresh salmon. And when it is combined with fresh corn and made into patties - it is delicious.  They can be assembled ahead of time and refrigerated. Modified from epicurean.com.

Ingredients:

1 lb. cooked salmon (I bake mine or use leftovers)
2 ears of corn kernels
2 green onions, sliced thin
3 tablespoons chopped parsley
1 egg, beaten
3 tablespoons butter, melted
1 tablespoon fresh ginger, grated
1 teaspoon paprika
1 teaspoon soy sauce
1 kosher salt
1/2 to 1 cup bread crumbs (fresh and soft)
Oil for frying
Lemon wedges

Directions:

In a bowl combine the salmon, corn, green onion, parsley, egg, butter, ginger, paprika, soy salt and salt. Gently mix to combine then add 1/4 cup of bread crumbs and mix to combine. Form the mixture into patties, making sure to press the mixture together firmly. Add more bread crumbs if you need to help everything stay together. Press the bread crumbs onto both sides of each patty.

In a skillet heat the oil. Cook each patty for about 3 to 4 minutes on each side. Be careful when you flip these patties, they can fall apart so you may want to use to spatulas. Drain on paper towels and serve with lemon wedges.

Notes:

Recipes: Fish, Salmon Cakes, Kosher

Adapted from ReynoldsKitchens.com

What could be simpler? An entire serving, complete with veggies, in a wrapped packet. Food baked "en papillote" is moist, especially fish, and healthy. Wrap it, bake it, throw the baking container away!

What could be simpl

Ingredients:

Reynolds Wrap]]> ContactUs@KosherEye.com (Lois Held) Fish Sun, 17 Jun 2012 19:51:22 +0000 http://koshereye.com/fish/1702-salmon-in-orange-juice-pescadores-de-naranja.html http://koshereye.com/fish/1702-salmon-in-orange-juice-pescadores-de-naranja.html KosherEye.com

by Shifrah Devorah Witt & Zipporah Malka Heller, The Best of Mexican Kosher Cooking

Simply delicious. The orange juice adds a light citrus flavor to this wonderful fish.

Ingredients:

1 pound salmon fillet
1/8 teaspoon salt
1/8 teaspoon freshly ground pepper
2 tablespoons olive oil
3 cloves garlic, minced
1 fresh orange, juiced (1/2 cup fresh orange juice)
1/2 fresh lemon, juiced
1/4 cup fresh parsley, chopped (do not substitute dried parsley)

Directions:

Preheat oven to 350. Season fish on both sides with salt and pepper.

Heat frying pan over medium-high heat with 2 tablespoons olive oil.

Add fish and fry until light golden brown on both sides. Drain the fish on a paper towel-lined plate. Remove to an ovenproof baking dish. Wipe most of the oil off of the frying pan, reserving 1 teaspoon of oil in the pan. Saut]]> ContactUs@KosherEye.com (Lois Held) Fish Sun, 29 Apr 2012 00:29:23 +0000