Tag Archives: fish

Orange Maple Glazed Salmon

Yield:
4 servings

Maple Orange Glazed Salmon Vert1

By the time January rolls around it’s time to face the music: we’ve indulged in latkes and sufganiyot (It’s only once a year!), avoided insulting co-workers by eating mounds of their homemade cookies, (they stayed up all night baking), and rang in the New Year with a heaping stack of (you fill in the blank) nutty chocolate rugelach made with that cream cheese dough.

It’s time to lighten up, people.

But in the short days of January, when Shabbat approaches in what feels like mid-afternoon, the last thing we want to do is plan a menu of self-denial. I want to be sure there’s plenty of color and big flavors on the plate even if I’m making an effort to cut some calories and load in extra veggies.

We start with this honey whole wheat challah from The Nosher’s Editor Shannon Sarna. It tasted like a sweet indulgent challah, but with the addition of whole wheat flour and even ground flax seed.

honey whole wheat

This rich, but low cal vegan broth showcases bright orange Pumpkin Matzah Balls. This is great recipe to have up your sleeve for dairy meals or for when you have vegetarian guests at the table.

I chose to serve salmon, the kid- friendly fish. Searching my winter markets I turn to citrus for bright flavor and balance with my favorite local maple syrup. The moist salmon fillets are a perfect foil for a glossy Asian glaze. This dish is fine served at room temperature and will make tasty leftovers.

chinese-noodle-salad

To go along with the salmon, I love these Chinese sesame noodles. This recipe is great with soba noodles, thin spaghetti, rice vermicelli or those super low calorie, gluten-free tofu Shirataki. With a load of crisp veggies tossed in a tangle of irresistible noodles this dish provides a perfect alternative for kids who may snub fish.  The noodles benefit from hanging out in your refrigerator for a day or two before serving, so prepare this one in advance.

While beautiful winter salad greens are hard to come by in the northeast, Bibb or Butter lettuce is usually available and perfect for this avocado salad with carrot ginger dressing. Here’s that carrot/ginger dressing that your kids can’t get enough of.

For dessert, I’ve started experimenting with baked apples lately and with good reason.  The carved out cavity provides lots of opportunities for fun filings and it’s a guilt free dessert that satisfies. Take advantage of the fact that you’re serving fish and use butter (not margarine) in this easy, granola based filling. Have gluten-free guests at your table? Consider this version of spiced baked apples instead.

And while we’re lightening it up for this dairy Shabbat dinner, you can chose your favorite frozen yogurt to serve on top of these apples. Be sure to serve them warm, if possible.

Turning to dried fruit is another great way to insert color on the dessert plate without adding fat. These spiced apricots dipped in dark chocolate have three ingredients-two if you omit the spicy chili powder. We’re talking easy, super low fat, and kid-friendly.

Yes, it’s a lightened up Shabbat but nobody expects you to finish without a little piece of some baked deliciousness. If we’re already enjoying a bit of dairy in this dinner I’m ready to bake these spiced chocolate oat cookies.  They’re thick, deeply chocolaty and brownie-like. That’ll do the trick.

Maple Orange Glazed Salmon1

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Orange Maple Glazed Salmon

Posted on January 5, 2015

Note: The opinions expressed here are the personal views of the author. All comments on MyJewishLearning are moderated. Any comment that is offensive or inappropriate will be removed. Privacy Policy

Israeli Salad Ceviche

Yield:
4-6 servings

Summer is here and it’s time for fresh, easy and quick recipes so you can be out at the beach or by the pool instead of working hard in the kitchen. And hey, it never hurts to make dishes that you can eat outside WHILE you’re enjoying the beautiful weather. With only a few simple ingredients and a sharp knife, this light and refreshing ceviche will definitely become a staple in your house.

Israeli-Salad-Ceviche-1

Unlike a traditional ceviche, which can include tons of ingredients to chop like jalapenos, avocado, red onion, bell peppers and garlic, I’ve developed a simple recipe inspired by Israeli salad using tomatoes, cucumbers, parsley and fresh lemon juice. Not too much chopping but an incredible amount of flavor.

Since I usually enjoy Israeli salad with fresh pita bread and I love to snack on ceviche with crunchy taco chips, I decided to bake my own healthy and oil free homemade tortilla chips for this combination Israeli Salad Ceviche. I flavored my baked corn tortillas with cumin and salt but you can use whatever spices you want on your own chips, including garlic, chili powder, turmeric or whatever else your heart desires. They’re your chips!

Israeli-Salad-Ceviche-chips

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Israeli Salad Ceviche

Posted on July 7, 2014

Note: The opinions expressed here are the personal views of the author. All comments on MyJewishLearning are moderated. Any comment that is offensive or inappropriate will be removed. Privacy Policy

Homemade Gravlax for Yom Kippur Break Fast

Prep:
20 minutes

Cook:
Curing time: 3-4 days

In Full Moon Feast, Jessica Prentice guides us through 13 lunar months and the foods grown and prepared within them in traditional cultures. At its core is the idea that food connects people to one another, to themselves, and to the natural world. Prentice describes the lifecycle of Pacific salmon, who in early autumn are born in freshwater streams, spend their lives in the ocean, and then journey back upstream to their birthplace to spawn the next generation.gravlax1

The salmon’s natural lifecycle provides a metaphor for this time of year, when we are engrossed in our own “return.” On the High Holidays, we do teshuva, which is often translated as “repentance,” but literally means “return.” We return to ourselves in order to examine who we are and who we want to be.gravlax2

Eating lox this time of year connects our own process of “teshuva” with salmon’s seasonal “return.” If you have never cured your own lox before, give this recipe a try, for Yom Kippur break-fast! It doesn’t require any special equipment, and is sure to delight. Thin slices of this buttery, moist gravlax will be delicious on your post-fast bagel or on a slice of homemade gluten-free challah. It tastes like no lox you have ever eaten before.gravlax3

Wild Salmon Gravlax, adapted from Aquavit's gravlax recipe

Posted on September 8, 2013

Note: The opinions expressed here are the personal views of the author. All comments on MyJewishLearning are moderated. Any comment that is offensive or inappropriate will be removed. Privacy Policy