Directions

Preheat oven to low broil and line a small baking dish with aluminum foil. Place salmon on foil.
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.

Combine ingredients in a nonreactive bowl.

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

Tips:

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

Variations:

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.

Description:

Food and Prop Styling: Renee Muller

Photography: Hudi Greenberger

Salmon Scoops with Red Cabbage Slaw

Name: Salmon Scoops with Red Cabbage Slaw
Cook time: 1 h
Total time: 1 h
Yield: 6
Ingredients: 1 bag Tostitos Multigrain Scoops; 1 pound (450 grams) salmon; 1 and 1/2 tablespoons white horseradish sauce (I use Gold’s); 1 tablespoon Gefen Honey; 1 and 1/2 teaspoons Tuscanini Lime or lemon juice; 1/2 teaspoon garlic salt or onion salt; 2 cups thinly sliced red cabbage; 1/4 cup cilantro, stems discarded, chopped roughly; 1 tablespoon Tuscanini Lime Juice; 1 and 1/2 teaspoons Tonnelli Red Wine Vinegar; 1 tablespoon olive oil; 1/4 teaspoon salt; 1/2 cup mayonnaise; 1 teaspoon fish seasoning of choice; 1 tablespoon water; 1 teaspoon Gefen Honey; pomegranate seeds; beet sticks or vegetable sticks (optional)

Michal Frischman

Family Table by Mishpacha Magazine

Recipe Description:

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!**

Ingredients

Scoops

1 bag Tostitos Multigrain Scoops

Fish

1 pound (450 grams) salmon
1 and 1/2 tablespoons white horseradish sauce (I use Gold’s)
1 tablespoon Gefen Honey
1 and 1/2 teaspoons Tuscanini Lime or lemon juice
1/2 teaspoon garlic salt or onion salt

Red Cabbage Slaw

2 cups thinly sliced red cabbage
1/4 cup cilantro, stems discarded, chopped roughly
1 tablespoon Tuscanini Lime Juice
1 and 1/2 teaspoons Tonnelli Red Wine Vinegar
1 tablespoon olive oil
1/4 teaspoon salt

Dressing

1/2 cup mayonnaise
1 teaspoon fish seasoning of choice
1 tablespoon water
1 teaspoon Gefen Honey
1/4 teaspoon salt

Garnish

pomegranate seeds
beet sticks or vegetable sticks (optional)

Directions

Step 1 - Prepare the Salmon

Preheat oven to low broil and line a small baking dish with aluminum foil. Place salmon on foil.
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.

Step 2 - Prepare the Slaw

Combine ingredients in a nonreactive bowl.

Step 3 - To Serve

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

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Salmon Scoops with Red Cabbage Slaw

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