We got inspired by the Chinese New Year and decided to go for a Chinese dinner.

Chinese food is known for its aromatic flavors and beautiful vibrant colors.

This very Teriyaki salmon recipe combines it all and only uses a few ingredients; therefore the fusion of those few distinct flavors and textures make it a winner dish.

You don’t need to go shopping for many different spices and sauces, Raskin’s very Teriyaki marinade combines all those flavor in one bottle.

Prep time: 10 min

Cook time: 30min

Yields 6 servings

INGREDIENTS:

6 salmon slices

1 pckg (24oz.) Frozen broccoli florets

1 1/2 cups baby Bella mushrooms cleaned

1 cup Raskins very Teriyaki sauce

1/4 cup oil

2 tbsp. soy sauce

1 tsp. black pepper

2 tbsp. Sesame seeds (optional)

Line your pan with cooking paper.

Lay the mushrooms and broccoli in the pan. Top with oil, soy sauce and black pepper.

Arrange your salmon slices and cover with Raskin’s very teriyaki sauce.

Top with sesame seeds (optional)

Bake in a preheated oven at 400 for about 30 min.

Tastes delicious over white rice.

新年快乐 -Happy new year!

There are so many different opinions when it comes to tilapia, but everyone agrees, it’s a good source of protein and is low in calorie. The fresh tilapia sold at Raskin’s counters is never frozen and never from China which make it a better choice in selecting tilapia.

We used one of our signature blends, Boston Bay, to spice it with delicious flavors and cooked it together with a tasty mix of vegetables that kept the fish very moist.

Boston bay is a blend of herb and spices that tastes great on seafood; it’s the perfect combination of flavors with just the right amount of heat. Celery, mustard, cloves, cinnamon and black pepper (just to name a few ingredients).

 

Prep time: 15 min

Cook time: 50 min

Yields: 4-6 ppl

INGREDIENTS

2 medium eggplants halved and thinly sliced

1 ½ c cherry tomatoes

1 small bunch fresh basil

4 garlic gloves thinly sliced

3 Tbsp. oil

Salt and pepper to taste

6 small tilapia fillets

3tspn Raskin’s Boston bay blend.

 

Heat up the oil. Add garlic, eggplants and tomatoes and let it cook on a medium flame for about 30 min till soft. Season with salt and pepper.

Cover both sides of the tilapia fillets with the Boston bay blend.

Add basil to the pot reserving a few leaves for garnish.

Top with the fish in a single layer and let it cook for another 20 min.

Serve alongside the sauce and garnish with fresh basil. Tastes great warm!

 

Rich in omega 3, fish is always a healthy dinner choice. So many customers will ask us what else is there in kosher fish besides salmon. Definitely try BRANZINO.

Branzino is the Italian name for Mediterranean Sea bass. Though it is fairly new in the US market, it has been enjoyed in Europe for many years. It has a delicate white flesh and a mild flavor therefore it adapts wonderfully to a wide range of recipes.

And if you are feeling adventurous, make it whole. It stays very moist baked that way.

This week we are bringing you a one pan dinner recipe using Branzino and our popular lemon dill marinade.

Raskin’s lemon dill marinade has only a few ingredients and the fact that you can read them all make it a great option to add flavors without compromising the healthy factor.

Prep time: 10 min

Cook time: 40 min

Yields: 4-6 ppl

INGREDIENTS

2 medium Branzinis

1 bunch green asparagus trimmed and cleaned

12 baby yams quartered

1 lemon thinly sliced

1 cup Raskin’s lemon dill marinade.

4 Tbspn oil

Salt and pepper to taste

Fresh dill to garnish (optional)

 

Spread the asparagus, baby yams and lemon in a sheet pan.

Drizzle the oil and add salt and pepper to taste

Lay the branzini in the center.

Pour Raskin’s lemon dill marinade over your fish

Bake in a preheated oven at 425 for about  40min

And if you are wondering if it’s branzino or branzini, the answer is: one branzino won’t be enough to share  whereas 2 branzinis (plural) should do the job 🙂

Now that the Thanksgiving feast is behind us, it’s time to think about Shabbos. Cooking AGAIN was not an option so we settled on a light entrée for Shabbos lunch that doesn’t involve any cooking this week.

Smoked salmon Pizza with a truffle mayo dressing! Sounds complicated? Have no fear it is easy as pie ( pie/ pizza – get it?:) Once you have the ingredients in the house, you can put this dish together a few minutes before your meal. It tastes delicious, and all those vibrant colors will look striking on your table.

A tip we always use is to make our dressing in advance and keep it refrigerated in a mason jar. Add all the ingredients to the jar, close it tightly and give it a good shaaaake (over the sink to minimize the explosion risk)

Truffle oil is oil that has been infused with truffle flavoring. It adds a very unique flavor to your dish. It is usually used as finishing oil. This truffle-mayo dressing can last up to 2 weeks in the fridge. It tastes really good over a fresh salad and can turn any boring sandwich to a fancy amuse-gueule .

Raskin’s Fish offers a variety of flavored lox, we decided to use nova lox not to overpower the flavors of the other components.

There is no rule on how to lay the ingredients on the pizza base, you just want to make sure to place the ingredients all over for a uniform look. We used frozen pizza dough that we baked but you can easily substitute it for a baked pizza dough available on your grocery shelf.

 

12 – 16 inches baked pizza pie.

4 oz. Raskin’s premium Nova lox

2 cups baby arugula

½ purple onion thinly sliced

1 container colorful tomatoes halved

1 avocado thinly sliced

Dressing:

1 cup mayo

1 tbsp. truffle oil

1 tsp. Dijon mustard

1 tsp. black pepper

 

Cover your pizza pie with the mayo dressing.

Sprinkle arugula all over the pizza.

Top with tomatoes, purple onion, lox and then avocados.

**to prevent the avocadoes from browning, squeeze some lemon juice over it prior to laying it on pizza.

Sprinkle salt and pepper to taste.

** we love to use Raskin’s pink Himalayan salt, it really does bring out the flavor in your dishes.

 

Good Shabbos!