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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!**
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 Heaven & Earth 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 Heaven & Earth 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
1/4 teaspoon salt
pomegranate seeds
beet sticks or vegetable sticks (optional)
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.
Food and Prop Styling: Renee Muller Photography: Hudi Greenberger
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