Jewish Nutrition

30 mins prep, serves 4

• 1/4 cup melted butter
• 3 tablespoons your favorite mustard
•  1 1/2 tablespoons honey
• 1/4 cup wholegrain breadcrumbs
• 1/4 cup walnuts or pecans finely chopped
• 4 teaspoons parsley
• 4 salmon fillets
• kosher salt
• 1 lemon/lime to garnish (optional)

1. Preheat oven to 400°; Line shallow roasting pan baking paper.
2. In small bowl, blend butter, mustard, and honey, set aside; in another bowl, mix together bread crumbs, nuts, and parsley.
3. Place salmon fillets on prepared pan, sprinkle with salt and pepper, and brush with honey-mustard mixture; sprinkle tops with crumb/nut mixture; if any remains, press into sides of salmon.
4. Bake salmon 12-15 minutes in preheated oven, or until it flakes easily with a fork, serve with lime or lemon wedge.

20 mins prep, 3 days marinating

This is a great and healthy alternative to smoked salmon.

• 1 kg Norwegian Salmon fillets (of best quality)
• 1/4 cup coarse sea salt
• 1/3 cup sugar
• 1 bunch fresh dill
• 1/2 teaspoon black or white peppercorns slightly crushed

1. For the salmon, remove all bones with a pair of tweezers, but leave the skin on.
2. Rinse.
3. Chop the dill finely. 
4. Mix with the salt, the sugar and pepper.
5. Cover the flesh side of the fillets with the mixture, and place the fillets flesh-to-flesh in a tray made of glass or stainless steel.
6. Cover with plastic foil and put a heavy weight on top (e. g. the mortar or a brick).
7. Keep refrigerated for 72 hours, turning the fillets every 12 hours.
8. Do not discard the liquid that forms during the 72hrs.
9. After 72hrs disgard the liquid. Some people also scape off the spices.
10. To serve slice thinly.
11. The salmon will keep refrigerated for about a week.

Variation: Asian-style Gravlax.  Leave out the dill and pepper and add 1/2 teaspoon five-spice powder, 1/2 teaspoon chile flakes, 1/2 cup fresh ginger peeled and slicedand use brown sugar.  Spread on both sides of salmon.  Remove ginger before serving and you can serve with wasabi sauce.

This recipe can be made with any white fish or tuna.  It's great for kids too.

• 3 tablespoons olive oil
• 1 large onion
• 1 1/2 teaspoons salt
• 1 1/4 lbs fresh cod fillets
• 1/4 teaspoon black pepper
• 1 egg
• 1/3 cup matzo meal or wholegrain breadcrumbs
• chopped fresh tarragon leaves (optional)
• a dash or two tabasco sauce (optional)

1. Grate onion or process to much in the processor. 
2. Cut fish into large chunks; pulse in a food processor to coarsely chop. Transfer to a medium bowl. Add onion, tarragon, egg and Tabasco, combining well. Add salt and pepper. If necessary add a little of the breadcrumbs to the mixture.
3.  Form 8 3-inch patties; dredge them in bread crumbs, shaking off excess.
4. Heat 1 TBS oil in a large skillet, over medium low heat. Cook 4 patties until browned, about 4 to 5 minutes on each side.  Wipe out skillet, return to heat and add remaining oil. Cook remaining patties and serve. 
5. These can also be eaten cold and can be frozen.

• 1/3 cup olive oil
• 3 large, ripe tomatoes, peeled, seeded and chopped
• 3 tablespoons fresh lemon juice
• 2 cloves minced garlic
• fresh herbs
• 4 tuna steaks

1. Combine tomatoes, olive oil, lemon juice and garlic.
2. Season with salt and let flavors blend for two hours.
3. Just before grilling or pan-searing the tuna steaks, add the herbs to the tomato mixture.
4. Brush tuna steaks with olive oil and grill or pan-sear according to thickness.
5. Top with the tomato-lemon sauce.
6. This is scrumptious served cold the next day!