Honey mustard salmon bites.

This one sheet pan dinner is very easy to put together and super nutritious. We used spiralized vegetables for a fresh and heathy alternative to pasta. Kids will love the shape.


You might be familiar with zoodles (zucchini that has been spiralized to look like noodles) but carrots are also ideal for the spiralizer. A lot of grocery stores offer spiralized vegetables in their produce section to cut down on prep time.


Raskin’s honey mustard sauce is a delicious combination of sweet and tang. It’s a very versatile condiment that can complement so many dishes. We paired it with salmon in this recipe.  We used some to glaze the fish and kept some to use as a dipping sauce. The results are a soft center fish with a crunchy outside.


Prep time: 10 min

Cook time: 20min

Yields 4 servings


4 slices salmon cut into cubes

2 zucchini spiralized

3 large carrots spiralized

1 cup cherry tomatoes

½ cup Raskin’s honey mustard sauce

¼ cup oil

Salt and pepper to taste


Lay all the vegetables on the sheet pan, drizzle with oil, salt and pepper.

Add the salmon cubes and glaze with Raskin’s Honey mustard sauce.

Bake at 400 for about 20 min.

*optional:  honey mustard sauce can also be used as a dipping sauce.



Tokyo Nile Perch Goi:


Attention gluten free dieters, Raskin’s offers this amazing topping mix to coat your fish. “TOKYO SESAME TOPPING”it is a blend of sesame seeds, dehydrated vegetables and spices. The crunch and the flavor of this mix are delicious. We paired it with Nile perch and a plate full of vegetables for a healthy and filling entrée.


Nile perch is a wild caught fish; it can be found in the lakes and rivers of central Africa. Nile Perch is mild flavored and has a moist, medium-firm texture.  Raw fillets will have a pinkish, flesh-toned tint to them, but will cook up snow white.


In this recipe, the fish fillets are patted dry and coated on both sides with Raskin’sTokyo Sesame topping.  They are then seared in a hot pan until cooked through. We then used the same pan to sauté our rainbow colored veggie sides. Goi is the general term for salad in Vietnamese.


Tokyo Nile Perch Goi:

Prep time: 20min

Cook time: 30min

Yields 4 servings


4-6 medium Nile perch fillets

½ cup Raskin’s Tokyo Sesame topping

6 tbsp. sesame oil divided

1 small head of broccoli cut into florets (can be substituted with frozen broccoli florets)

2 baby bok-choy halved

1 ½ cups sliced shitake mushrooms

1 cup shredded purple cabbage

1 cup grated carrots

1 lime (optional)

3 tsp. garlic powder divided

Salt and pepper to taste


Pat dry the fish fillets and cover with Raskin’s Tokyo sesame topping on both sides.

Heat 2 tbsp. sesame oil in frying pan.

Fry the fish fillets on medium heat for about 5 min on each side and set fish aside.

Add 1 tbsp. sesame oil to the same pan and fry the shitake mushrooms on high heat till the liquid evaporates. Season with salt, pepper, garlic powder and set aside.

Add 1 tbsp. of sesame oil to same pan and add the broccoli and stir fry for about 5 min. season with garlic powder, salt and pepper and set aside. Repeat the same steps with baby bok choy, purple cabbage and grated carrots in separate batches.

Place all your vegetables and your fish in separate sections for an eye catching presentation.

A lime can be squeezed on your dish for an extra tang.


Enjoy your meal!!

Coconut Red Snapper with pineapple salsa.


Tu b’shvat, the new year of the trees is in a few days. People celebrate it by eating fruits.  We like to incorporate fruits in our fish too. Requiring a few simple steps, this exotic recipe will combine fruits, fish and flavor!!!


Red Snapper’s flesh is white with a pinkish tinge and always has the red color skin. It is mild in taste, therefore adapts great with this recipe.

And it is wild caught!!!

Raskin’s offer a variety of flavored Panko crumbs. It is an easy way to spice up your fish dish (or even chicken 🙂 with a different zing without the hassle.



Prep time: 15min

Cook time: 20min

Yields 4 servings


4 red snapper fillets

4 tbsp oil

1/2 cup Raskin’s coconut panko

Salt and pepper to taste


2 cups diced fresh pineapple

1/2 cup fresh parsley

1/4 cup finely diced red onion

1 jalapeño finely diced

juice of 1 lime

Salt and pepper to taste




Lay the fish in a pan.

Salt and pepper the fish fillets.

Drizzle the oil over the fish and top with Raskin’s coconut panko.

Bake in a preheated oven at 400 for about 20 min.

Toss all the salsa ingredients together, cover and chill till ready to serve.

Spoon the salsa over the fish fillets.