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Salmon Scoops with Red Cabbage Slaw


I’ve made a few variations of these for the magazine before, and honestly, they never get old. If you come to me for a meal on Shabbos or Yom Tov, this is what you’re getting. **See below for the Shortcuts steak variation. Watch the video here!**


Prepare the Salmon

1. Preheat oven to low broil and line a small baking dish with aluminum foil. Place salmon on foil.
2. Combine horseradish sauce, honey, lime juice, and flavored salt, and coat salmon with the mixture. Broil for five minutes, then turn off oven and allow the salmon to sit in the closed oven for an additional five to seven minutes or until just cooked through.

Prepare the Slaw

1. Combine ingredients in a nonreactive bowl.

To Serve

1. Flake the salmon. Lay out 20–25 whole scoops on a large platter or tray. Fill each one with some of the flaked salmon.
2. Top with slaw, dressing, pomegranate seeds, and beet or vegetable sticks if desired. Serve immediately.


Multigrain scoops are crispier and don’t get soggy as fast as the regular ones do.


This is heaven with skirt steak instead of salmon. Rivky Kleiman’s recipe from issue 553 works perfectly. Soak two pounds (one kilogram) skirt steak in water for 15 minutes to remove excess salt. Combine 1/4 cup olive oil, four cloves crushed garlic, one teaspoon fish-free Worcestershire sauce, and a pinch of black pepper in a bowl. Add the skirt steak and marinate for 30 minutes to an hour. Heat a large frying pan with a little oil. Add the skirt steak pieces once the pan is hot. Sear for three minutes each side or until cooked to desired temperature. Allow to sit for 10 minutes and slice against the grain. Add some steak to each scoop and top with slaw, dressing, and garnishes as directed above.


Food and Prop Styling: Renee Muller

Photography: Hudi Greenberger