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Forum
-> Yom Tov / Holidays
-> Shavuos
ttbtbm
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Sun, May 19 2019, 5:23 pm
I usually prepare salmon with fresh lemons juice, salt and pepper. When I need something nicer I use the Bais Yaakov Cookbook breaded salmon recipe and once in a while make a pickled salmon. For Shavuos I would like to serve more fish than meat but am looking for something special. Does anyone have any recipes to share? It doesn’t have to be salmon - flounder or sea bass would be nice for Yom Tov too.
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dankbar
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Sun, May 19 2019, 5:26 pm
I did different topping stripes on salmon fillet. Very pretty. Like black sesame seeds, parsley flakes, minced garlic. Etc. So every part of slice has different taste
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dankbar
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Sun, May 19 2019, 5:31 pm
Salmon cubed on skewers is nice on top of angel hair pasta.
Flaky bowl filled with spinach topped with salmon roses & surrounded with cucumber/tomato slices & salad drizzled with dressing
Sushi tempura salad. Using different cubes of fish breaded/fried on top of rice & salad with avocado....spicy mayo/soy sauce etc
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ra_mom
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Sun, May 19 2019, 5:36 pm
I love fresh seared tuna steak on YT morning.
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Cheiny
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Sun, May 19 2019, 5:39 pm
ttbtbm wrote: | I usually prepare salmon with fresh lemons juice, salt and pepper. When I need something nicer I use the Bais Yaakov Cookbook breaded salmon recipe and once in a while make a pickled salmon. For Shavuos I would like to serve more fish than meat but am looking for something special. Does anyone have any recipes to share? It doesn’t have to be salmon - flounder or sea bass would be nice for Yom Tov too. |
Spread mayo mixed with ketchup (or bbq sauce or horseradish sauce) on salmon, dip in cornflake crumbs mixed with spices, bake. Delish!
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dankbar
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Sun, May 19 2019, 5:43 pm
Sesame fish nuggets made from cubed tilapia. ( like sesame chicken style with same type of sweet & tangy sauce)
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MiriFr
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Sun, May 19 2019, 5:57 pm
Theres a really cool one that a friend sent me. I forgot which cookbook it's in. You soak a cedar plank overnight and put salmon on top when ready to cook. Brush with olive oil, salt, pepper. Bake on 425 till flaky. And then you make a strawberry salsa- 2 C diced strawberries, 1 diced jalapeno, 2 tablespoons of chopped fresh basil or mint, a tablespoon evoo, juice of 1 lime, 1/3 C diced purple onion, salt+pepper.
I serve it cold, but my friend serves it hot with cold salsa.
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dankbar
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Sun, May 19 2019, 6:03 pm
I've done already with a pineapple, mango pomegranate salsa
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amother
Powderblue
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Sun, May 19 2019, 6:58 pm
Mix honey/soy sauce in equal amount, pour on fish (depending on size of fish) I put 1/3c of each for half fillet.
sprinkle with sesame seeds.
Bake for 30 minutes covered. Then uncover and broil for last 5 minutes.(adjust cooking time with size of fish. Don't overcook!)
Amother cause it's my favorite and easiest recipe!
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MiriFr
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Sun, May 19 2019, 7:10 pm
dankbar wrote: | I've done already with a pineapple, mango pomegranate salsa |
Gonna try that! Sounds amazing and refreshing
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mom!
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Sun, May 19 2019, 7:16 pm
You can make flounder or salmon popper. Dip cubes into egg, and flavored corn flake crumbs. Bake or fry. Combine 1/4 c sugar, 1/4 cup honey, 1/4 cup brown sugar and a bit more than 1/3 cup hot sauce. Bake for a few more minutes.
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dankbar
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Sun, May 19 2019, 9:38 pm
MiriFr wrote: | Gonna try that! Sounds amazing and refreshing |
I used orange juice, lemon juice, salt, pepper & sugar ( you can also do purple onion.) Either mix salsa a few minutes over flame & pour onto fish & bake. Other option, you do a baked fish recipe & pour raw uncooked cold salsa over the baked fish before serving.
It depends if you like the taste of cooked pineapple or rather like a tropical salad on fish.
It was once in a Binah magazine for pesach
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aliavi
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Sun, May 19 2019, 10:41 pm
I do a mayo based dill dip on top. It looks nice and keeps well for moist salmon.
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Rutabaga
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Sun, May 19 2019, 10:50 pm
I like to make pickled salmon. It's good served cold or room temperature and is best made a few days ahead.
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