If you observe Passover, we have three pareve recipes: one for our newly Kosher-certified fresh/frozen salmon, and two for our Kosher-certified canned salmon and tuna.
We’ve been hearing that you need more sablefish recipes, so try this zesty Iberian approach to this spectacularly rich, delicious fish, which has more omega-3s than salmon.
Last, but not least, we offer Dr. Andrew Weil’s simple recipe for making great sardine sandwiches. Enjoy!
Passover Salmon Croquettes
Makes 12-14 patties.
2 6.5 oz. cans Vital Choice skinless-boneless Wild Red salmon*
2 eggs, beaten
1 small onion, chopped finely
4 tbsp matzoh meal
salt and pepper to taste
- Separate salmon, saving juice. Shred salmon into fine pieces and put into a mixing bowl, adding the juice from the can. Add beaten eggs, onions, salt, pepper, and matzoh meal. Mix all ingredients well.
- Heat frying pan on medium heat. Form mixture into patties and fry on both sides until well browned.
- Serve hot or cooled.
*certified Kosher OU
Passover Tuna in Bell Peppers
Serves 3 to 4
Dressing
1/2 cup low-sodium tomato juice
3 tbsp. lemon juice
1/2 tsp. onion powder
1/2 tsp. paprika
Pinch black pepper, or to taste
In a small bowl, combine the dressing ingredients.
Tuna Salad
2 6 oz. cans Vital Choice Albacore tuna*, drained
2 tbsp. green or red pepper, minced
2 small carrots, shredded
2 green peppers, halved lengthwise and seeded
In another bowl, combine the tuna, carrot, and minced pepper. Pour the dressing into the tuna salad and mix thoroughly. Fill the green pepper halves.
*Vital Choice albacore is certified Kosher OU B.Y. and M.T. (full oversight). Our albacore was shown to average less than one-third the mercury present in commercially available albacore: 0.14 ppm versus 0.5 ppm.
Passover Grilled or Baked Salmon Fillets with Citrus-Nut Sauce
This pareve (i.e., no meat or dairy products or derivatives) Kosher-for-Passover recipe comes from Evelyn Rose, and appeared in the 26 March 1999 edition of the Jewish Chronicle, UK. As Ms. Rose wrote: "Over the years, salmon has become almost traditional for Passover." She recommends serving the fish at room temperature, but notes it also can be served hot.
Serves 6-8
6 6-oz. Vital Choice sockeye salmon portions
salt
black pepper
olive oil for brushing the fish
Sauce
3-1/2 oz. shelled pistachios or shelled almonds
6 Tablespoons extra virgin olive oil
1/2 teaspoon salt
finely grated zest of 1 lemon and 1 lime
5 Tablespoons fresh orange juice (approx. 1 large orange)
juice of 1/2 lemon
1 level teaspoon sugar
Garnish
1 whole lemon, cut in 6 wedges.
- Process the pistachios or almonds until finely chopped. Add all the remaining sauce ingredients and process until thickened but still with a little texture left. Pour into a sauce boat.
- To Grill: preheat the grill and brush the grate lightly with olive oil. Brush the fish with olive oil and sprinkle lightly with salt and pepper, then grill for about 6 minutes until just cooked (i.e., flakes under a fork).
- To Bake: preheat the oven to 450° F (230° C). Brush the fish with olive oil and sprinkle lightly with salt and pepper, then bake for 8- 10 minutes or until just cooked (i.e., flakes under a fork).
- Serve with the sauce and garnish with the lemon wedges.
Sardine Sandwich Spread
This recipe was adapted from drweil.com, courtesy of Dr. Weil. This Scandinavian-style spread is wonderful on dense, thin-sliced pumpernickel bread or whole grain crackers. Sardines are rich sources of omega-3 fatty acids.
Serves 1 or 2
1 4.375 oz. can Vital Choice sardines
1-2 teaspoons Dijon mustard
1 tablespoon onion, finely chopped
1/2 teaspoon fresh lemon juice
Lettuce
Tomato
- Drain the fish and mash them with a fork in a bowl together with the mustard.
- Add the onion and lemon juice.
- Spread on bread and top with lettuce and/or tomato.
Alaskan Sablefish, Spanish Style
If you haven’t tried our succulent, omega-3-rich sablefish salmon, you’re missing out on a mouthwatering treat! This recipe is delicious with or smoked or regular sablefish … it’s your choice.
Makes 2 servings: Recipe may be halved or doubled.
3 4 oz. Vital Choice Sablefish portions (bone-in, skin-on), smoked or regular
salt and pepper
1/3 cup chopped onion
3 tbsp. diced green chilies
2 tbsp. oil
1 tomato, chopped
1/4 cup chopped parsley
1 tbsp. lime juice
1/4 tsp. oregano, crushed
dash of sugar
4 green pepper rings
hot rice (optional)
lime wedges
- Sprinkle sablefish with salt and pepper. Sauté onion and chilies in oil. Add tomato, parsley, lime juice, oregano and sugar. Arrange green pepper rings on steaks in baking dish.
- Pour tomato mixture over fish. Bake at 450°F, allowing 10 minutes cooking time per inch of thickness measured at the thickest part or until sablefish flakes easily when tested with a fork. Serve on rice; garnish with lime wedges.
Microwave Method
- Sprinkle sablefish with salt and pepper. Combine onion, chilies, oil, tomato, parsley, lime juice, oregano, and sugar. Arrange green pepper rings on steaks in microwaveable baking dish.
- Pour tomato mixture over fish; cover with plastic wrap. Microwave at medium for 5 minutes. Rotate dish 1/4 turn; microwave at medium 5 to 6 minutes longer, or until fish flakes when tested with a fork.
South Asian Salmon with Cucumber Relish
Makes 4 servings. Preparation time 10 minutes; Total time 20 minutes
Adapted from Cooking Light magazine, April 2005.
Serve with jasmine or basmati rice.
1 tablespoon brown sugar
1 teaspoon garlic powder
1 teaspoon dried oregano
1/2 teaspoon ground cumin
1 teaspoon chili powder
1 teaspoon paprika
1/2 teaspoon salt, divided
1/4 teaspoon dried thyme
4 6 oz. portions Vital Choice Wild Salmon (King or Sockeye), rinsed and patted dry
(Or 1 Vital Choice 24-oz. Sockeye fillet, skinned, rinsed, and patted dry)
Canola oil
2 cups chopped cucumber
1/2 cup chopped red bell pepper
1/4 cup pre-chopped onion
2 tablespoons chopped fresh mint
1 tablespoon capers
1 tablespoon cider vinegar
- Preheat the broiler.
- In a small bowl combine the brown sugar, garlic powder, oregano, cumin, chili powder, paprika, 1/4 teaspoon salt and thyme. Rub fillet(s) with spice mixture.
- Brush a baking sheet with canola oil. Place salmon fillets on the pan. Broil 6 minutes or until the fish flakes easily under a fork.
- In a medium bowl combine the cucumber, red bell pepper, onion, mint, capers, cider vinegar, and remaining salt.
- Place the fish on a plate, top with cucumber mixture, and serve.
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