by Monita Buchwald
Ingredients:
1 cup dried garbanzo beans
2 oz salmon fillet
1-2 minced garlic cloves
1 tablespoon parsley
1 tablespoon fresh lemon juice
1.5 tablespoons sesame paste
¼ teaspoon turmeric
¼ teaspoon cumin
½ teaspoon black pepper
1 teaspoon salt
1 egg
2 tablespoons breadcrumbs
Canola oil as needed for cooking
Pita bread for serving
Directions:
1. Place the beans in a bowl and cover with water 2” above […]

by Faye Levy

At a Passover party given by Women’s American ORT, I met 85-year-old Faye Waldman, who made delicious salmon cakes and gave me the recipe. The secret to their refined flavor was the fresh salmon that Ms. Waldman poached in white wine. Ms. Waldman enriched the cakes with real mayonnaise and sauteed them in […]

by Levana Kirschenbaum
Dipping fish fillets in coconut milk makes for an incredibly moist and tender fish. I love to coat my fillets with cornmeal, as it makes a thin, crisp, golden crust, much more so than flour or matzoh meal does. St. Peter’s fish, from the Kineret River in Israel, is also called tilapia when […]

by Levana Kirschenbaum
A meal in a package! That’s what this simple fish dish is. Enclosing it with its toppings in foil or parchment seals in all its flavors. Papillote is a cute French word that means curl, flutter or blink. In the food world, it refers to the frill that tented paper forms around […]

by Levana Kirschenbaum
I just love tilapia–delicious, economical, widely available, lean, nutritious. What more should we ask for? It’s wonderful on its own with a spray of oil and a sprinkle of your favorite spices. But if you want to add a kick, serve it along with some Harissa sauce. It’s for hot food lovers only! […]

by Levana Kirschenbaum
Here’s a no-fuss recipe from my series on cooking for brides. It works mostly because of what it doesn’t include–namely rich sauces, artificial ingredients and pre-packaged seasoning. It requires no preparation and is ready in 20 minutes. How’s that for lean and mean?
 Ingredients:
1 pound salmon fillet, skinned and boned, cut into 1inch slivers, […]

by Levana Kirschenbaum
You don’t need an excuse to make this scrumptious and utterly simple fish. But if you are looking for something novel to cook up for Tu B’Shevat, this salmon’s tangy pomegranate flavor just might fit the bill. Between the benefits of salmon (omega-3 fatty acids) and the high anti-oxidant qualities of pomegranate, you […]

by Laura Frankel
For an elegant dinner that’s healthy and heavenly, try this deceptively simple fish dish. The mild flaky halibut is the perfect foil for the decadently creamy muhummarah, which gilds the fish instead of overpowering it. The saffron broth is easy to make and adds a beautiful color […]

by Laura Frankel
Here’s a great salmon topper that goes just as beautifully on a toasted cracker as it does on a latke.
Ingredients:
2 oz cured or lightly smoked wild salmon slices-diced small
2 teaspoons capers
¼ cup chopped red onion
2 teaspoons prepared horseradish
1 teaspoons fresh lemon juice
3 teaspoons flat leaf parsley-chopped
¾ cup mayonnaise
dash of […]

by Geila Bernstein
For a large holiday crowd, poached fish fillets with dill sauce is an easy, elegant alternative to gefilte fish. It holds up very well at a buffet and makes a nice lunch entree. Sometimes I like to offer Salade Nicoise two ways—with seared tuna or poached salmon. Cooks note: Wild salmon, which […]