Passover may be the mother of all kitchen yontifs — but stay cool, and don’t stress. Here are some of my favorite recipes from last Passover that you will love this Passover and all year.
Last year, 99 percent of what I made for Passover wasn’t actually Passover recipes. Of course they were kosher for Passover, but they didn’t require any major Passover ingredient tweaks. These recipes were developed with Passover in mind and have become staples in my year-round repertoire because they were super easy and got the most oohs and aahs.
SALMON CAKES WITH TROPICAL FRUIT SALSA
Croquettes are cute and elegant for your starter course. They’re also wonderfully light and refreshing. The tropical salsa is a combination of fresh pineapple, mango, red onion, jalapeno, cilantro and lime juice — the perfect complement to the richness of the salmon. The balance of sweet and savory flavors instantly pleases the palate. This is a starter with zing!
SALMON CAKES:
1 (2-pound) side of salmon, skin on
2 large eggs, lightly beaten
1/2 cup diced red onion
2 tablespoons matzah meal
1 teaspoon kosher salt
Freshly ground black pepper to taste
4 tablespoons olive oil
SALSA:
1 cup diced pineapple
1/2 cup diced mango
1/2 cup diced red onion
2 tablespoons chopped cilantro
1/2 jalapeno pepper, seeded and finely chopped Juice of 1 lime
1/2 teaspoon kosher salt
To prepare salmon cakes, preheat oven to 350 F.
On a lightly greased large baking sheet, bake salmon skin side down for 25 to 30 minutes or until cooked all the way through. Let cool completely.
Once salmon is cooled, gently flake away from the skin and break into large chunks. Place in a large bowl. Combine with eggs, red onion, matzah meal, salt and pepper. Stir to mix well.
Scoop about 1/3 cup at a time into your hands and form into a round patty about 1/4 inch thick. Place on a large plate or cookie sheet pan and repeat with remaining mixture until you have formed 10 cakes. Refrigerate for 30 minutes.
Meanwhile, for salsa, in a medium bowl combine pineapple, mango, red onion, cilantro, jalapeno, lime juice and salt. Mix well and set aside.
Heat olive oil in a large skillet over medium-high heat. Fry a few cakes at a time for about 5 to 8 minutes per side or until golden brown and crispy. Drain on a paper-towel-lined plate while frying remaining cakes.
To serve, top each cake with a few tablespoons of salsa.
Makes 10 salmon cakes.
ZUCCHINI AND RED BELL PEPPER SAUTE
3 tablespoons olive oil
4 medium zucchini, sliced into ribbons using a vegetable peeler
4 cloves garlic, minced
4 roasted red bell peppers, thinly sliced
1 teaspoon paprika
1/2 teaspoon kosher salt
Heat oil in a large skillet over medium-high heat. Add zucchini ribbons and saute a few minutes until slightly softened. Add garlic and saute 3 minutes more. Add roasted bell peppers and saute a few minutes more, until heated through.
Stir in paprika and salt.
Makes 8 servings.
POMEGRANATE BRAISED BRISKET
1 (4-pound) first cut beef brisket
1/2 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
4 tablespoons olive oil
3 medium onions, peeled and cut into eighths
6 cloves garlic, smashed
2 cups pomegranate juice
2 cups chicken broth
3 tablespoons honey
3 bay leaves
1 small bunch fresh thyme
Preheat oven to 375 F.
Season brisket with salt and pepper. Heat 2 tablespoons olive oil in a large roasting pan or Dutch oven over medium-high heat. Sear brisket about 4 minutes per side or until browned. Remove and set aside.
Add remaining 2 tablespoons olive oil to roasting pan; saute onions and garlic for 5 minutes over medium-low heat until softened. Return brisket to pan and add pomegranate juice, chicken broth, honey, bay leaves and thyme. Bring to a boil, then reduce to a simmer and cover. Transfer to preheated oven and roast for 2 hours.
Turn brisket over and continue roasting for 1 to 1 1/2 more hours or until tender. Let brisket rest for 10 minutes before thinly slicing against the grain. Strain liquid and serve on the side.
Makes 8 servings.
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