Category Archives: Salmon

Easy Peezy Salmon

Salmon is a very flavorful fish that needs little done to make it taste fantastic.  The Osem croutons, salted almonds and citrusy lemons brings out the bright flavor of the fish.  Enjoy this salmon cold or hot.  It is sure to be a winner for your taste buds!

 

Almond and Crouton Encrusted Salmon

Makes 6-8 Servings

½ Cup Salted Almonds, finely ground

1 – 5.9 Oz. Box Mini OSEM Croutons, finely ground
Black Pepper and Salt, to taste
½ tsp. Dried Cilantro
1 Side of Salmon
2 Lemons
Fresh Cilantro, for garnish

Preheat oven to 400.  Mix together the almonds, croutons, pepper , dried cilantro and salt.  Place the side of salmon, skin side down, in a baking pan.  Squeeze one lemon over the top of the salmon.  Press the almond-crouton mixture into the salmon to cover the top and the sides completely.  Place in the oven for 10-15 minutes, keep an eye on the salmon for the almond-crouton crust not to burn (if it does begin to burn, cover loosely with foil for the remainder of the cooking time).  Remove from oven.  Garnish with fresh lemon slices and cilantro leaves.  Serve warm.
 

Click Here For More Osem Passover Recipes

Introducing…Chef Alison!

This past Monday my lifelong dreams became a reality when I graduated culinary school and became a professional chef!  
Our final project was to create a banquet, or as Orthodox Jews may call it, a shmorg.   My class and I made an abundance of delicious freshly made foods.   We were each assigned to make two or three original recipes and had the entire day to complete the mission. I made Jamaican spring rolls with spicy mango dipping sauce and my infamous mojito hamantashen, all of which were not kosher.  My parents flew in all the way from Columbus, Ohio to partake in my graduation celebrations.  Since my parents, two sisters, and a bunch of my friends were coming, I brought along kosher pots and pans so I was able to make them some Kosher treats.  I seared up pomegranate-citrus glazed salmon and lemon-curry mashed potatoes (I snuck in some frozen lemon meringue bars too). 

The day was hectic and such an adrenaline rush.  We were each called up individually and were given a book and a toque.  I think I donned my toque quite well if i do say so myself!

Here I go, out into the culinary world, armed with knives and a uniform.  Some would describe that as going out to war, but I would call it living my dream!

Lemon-Curry Mashed Potatoes

Serves 8-10 people
8 Potatoes, peeled and cut into chunks
½ Cup Butter
¾ C. Milk
1/2 tsp. Cayenne Pepper (adjust to your desired spiciness)
1 TBS. Curry
1 Lemon, juiced
Salt and Pepper
Walnuts, crushed  (Optional)
Boil potatoes in water till soft.  Drain.   While hot, mash in the butter, milk and spices.  Sprinkle with chopped walnuts.   
B’tayavon,

Chef Alison 

Starting Monday I will be interning at Solo 🙂

I Can’t Believe It’s Not Bread!

“Wow!  Are you sure this is Kosher for Passover?”
Why are Passover foods known to be stale and tasteless?  

From the time Jews left Egypt, Passover  has had a reputation for producing sub-par and “Pesach tasting” food.  There is no reason why this should be the norm because recipe searchers, like myself,  have an extensive list of great “Kosher for Passover” recipes just a mouse click away.
Some of you may have realized  that I did not contribute to Kosher food blogs and websites for Passover. You may have thought I wouldn’t want to waste my time posting about Passover food. However, the real reason I did not share my recipes before or during Passover was because I was just plain ol’ busy cooking them!
Passover (or in hebrew Pesach) is a great time for experimenting in the kitchen.  The forbidden grains, wheat, barley, oats, rye and spelt helped me get creative, improving and challenging my culinary skills. My goal was to keep it tasty, healthy and gluten free.
Chocolate Covered Frozen Bananas
5 Bananas, sliced 1/2 – 1 inch thick
1 Package of Chocolate Chips
1 TBS Oil
Toppings of your choice (sprinkles, coconut, chopped nuts, white chocolate, dried fruit, etc)
In a double boiler (google a picture if you want to see what it looks like), melt chocolate chips and oil (can also be melted directly on stove top but keep a close eye on it so as not to burn).  When melted, dip sliced bananas in the chocolate and pick up with a fork by scooping under the banana and shake off excess chocolate.  Lay on parchment paper and add toppings.  Freeze the bananas overnight and enjoy!  Serve Frozen.

Orange-Almond Cake Pops
Makes 20 Pops
2 Oranges
4 Eggs
¾ C. Agave
2 C. Almonds
½ tsp. Salt
1 tsp. Baking Soda
Wash oranges and boil them whole (peel and all) for 1 hour or until soft.  Blend 2 Cups of  almonds until it turns into a flour texture.  Remove and blend oranges till smooth.  Process in eggs, agave, almond flour, salt and baking soda until blended.  Pour into a greased 9 inch round cake pan or spring form.  Bake at 375 for 45-50 minutes until center comes out clean. Take cake apart and roll into 1- 2 inch balls. 
Roasted Zucchini with Sweet and Sour Onions
Make 20 Side Servings
5 Green Zucchinis, ½ “ sliced on a bias
5 Yellow Zucchinis, ½ “ sliced on a bias
Olive Oil 
Salt
Pepper
7 Yellow Onions, sliced
2-3 TBS. Apple Cider Vinegar
Preheat oven to 400.  Coat the zucchini on both sides and roast for 15-25 minutes till the zucchini has a slight caramel color and is soft.  Sprinkle with Salt and Pepper. 
In a preheated sauté pan, heat 3-4 TBS. of oil.  Add onions and cook at a medium low heat for about 30-45 minutes.  The key to caramelization is to go caramelize the onions nice and slow so the sugars in the onion can release and not burn.  When caramelized, add the vinegar, salt and pepper.
To serve, spread the caramelized onions on the bottom of a plate and layer the zucchini on top of the onion.
Balsamic Glazed Chicken Kabobs
Makes 20 or more Skewers
I really like the recipe because it takes a very minimal amount of ingredients to feed a lot of people. 
8 Chicken Breasts, cut into 2 “ pieces
3 Red Onions, cut into 8 pieces
1 Pint Cherry Tomatoes
1-2 Containers of Fresh Mushroom, White or Portobello, cleaned and stems removed
½ Cup Balsamic Vinegar
½ Cup Olive Oil
Salt, Pepper and Garlic Powder
Wooden Skewers
Preheat oven to 350. Skewer the mushrooms, chicken, onions and cherry tomatoes.  Put in pan and pour oil and balsamic vinegar on top.  Sprinkle with salt, pepper and garlic powder and rotate to coat the other side in the marinade.  Cover with foil and bake for 20 minutes.  Uncover and bake for 10 more minutes.  Enjoy hot or cold.  
Pictures and Ideas Worth Sharing:
Almond Chocolate Macaroons
Chocolate Cake  (Sugar and Gluten Free)
Quinoa – Broccoli Burgers   


Quinoa and Salmon Fried “Rice” (not pictured)
The Best Brisket (not pictured but recipe coming soon in another blog post)

Dinner For Two

Mazal Tov! Yael and Josh got engaged last night and I made my first engagement dinner! I had the honor of catering their first meal as an engaged couple.  After Josh proposed, I came out with 4 delectable dishes focusing on some of Yael and Josh’s favorite foods.  I even included the recipe for my pomegranate and citrus glazed salmon at the end of the page!
Appetizer 
Beet, Goat Cheese and Mixed Green Salad with a Balsamic Reduction

 Main Course
Pomegranate-Citrus Glazed Salmon, Roasted Vegetables (Fennel, Orange Pepper and Zucchini), and Creamy Brown Rice with Cherries

 Dessert
Warm Chocolate Lava Cake with Whipped Cream and Strawberries 

 Homemade Chocolate Hearts served with Fresh Mint Tea

 The newly engaged, very full and happy couple

Pomegranate-Citrus Glazed Salmon
Makes 2 Servings
2 Fillets of Salmon
1 Cup Pomegranate Juice
1 Orange, squeezed
1 tsp. Thyme, fresh
1 TBS. Apple Cider Vinegar
1/4 Cup Pomegranate Seeds
Heat a saute pan with about 2 Tbs. of oil to cover the bottom. Sprinkle salt and pepper on each side of the salmon fillets and lay in hot pan skin side down.  Sear for about 3 minutes and flip on the other side.  Sear the fish till it becomes flaky and has caramelized in color, about 5 minutes.  Remove the fish and reserve.  In the same pan, add the pomegranate and orange juice, thyme, and apple cider.  Reduce the liquid until it coats the bottom of a spoon and looks thick.  Keep a good eye on it so it doesn’t burn. Drizzle the glaze over the salmon and garnish with pomegranate seeds.
Helpful Hint:  When removing pomegranate seeds, cut into quarters and remove with hands in a bowl of cold water.   When all the seeds have been removed, strain out the water.  This is a no mess and no stain!