Posts Tagged ‘Susie Fishbein’


Usually I buy frozen salmon filets at Costco, but last week I bought a beautiful fresh salmon filet with the intention of making Salmon Primavera. For some reason, I’ve only used this recipe on fresh salmon but now that I’m thinking of it, you could probably make with the frozen salmon pieces as well.  This recipe will certainly “wow” your family or dinner guests!!  It’s so pretty and so moist. Promise.

RECIPE: SALMON PRIMAVERA (taken from Kosher by Design: Entertains by Susie Fishbein)

2 1/2 – 3 pounds WIld Pacific or Sockey Salmon Filet



Dijon mustard or thick honey mustard (I’ve only used this recipe with thick honey mustard like Honeycup Mustard or Woebers Honey Mustard)

1 small zucchini, with skin, thinly sliced

1 small yellow squash, with skin, thinly sliced – (use either yellow zucchini if you can find it it OR butternut squash slices but please pre-cook the slices)

1 Roma or plum tomato, thinly sliced

1/4 cup unflavored breadcrumbs or Panko (I use Panko)

2 tablespoons chopped fresh dill

2 tablespoons olive oil


1. Preheat oven to 375 degrees

2. Put the salmon on a parchment lined baking sheet and season the salmon fillet with salt and pepper. Brush an even thick coat of the (honey) mustard all over the salmon.

3. Place a layer of zucchini slices on the salmon. Then place a layer of the yellow zucchini or PRE COOKED butternut squash slices. Then place a player of thinly sliced tomatoes

Pretty Easy Stuff.

4. In a small bowl, mix the olive oil, panko or breadcrumbs (I use Panko) and the fresh dill.

I doubled or tripled this step as I had a pretty big piece of salmon

5. Spread this mixture onto the entire salmon.

Be generous. I use the method called “pat pat pat” to make sure the panko adheres to the salmon.

6. Bake for 30-35 minutes. Don’t be afraid to poke thru the fish to ensure that’s its all cooked!!

7. Serve hot or room temperature.


Ta Da!!

I served this with a strawberry spinach salad, roasted garlic from Stone Soup Farms, tomato basil tarts and roasted tri color carrots with fresh tarragon leaves.

The meal was a hit!!

Happy Cooking.

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As you know I love to entertain. I enjoy all aspects: the menu planning, setting the table, selecting the flowers as well as the napkins etc etc. As you might also know…I’m NOT MARTHA STEWART. Infact I have blogged several times about my FAILED projects…cake pops, and floating fish….are two projects that come to mind.

However this project even I CAN DO. Basically it’s edible napkin rings made out of frozen challah dough. WHAT A GENIUS IDEA, non?

I discovered this project, years ago, while sifting thru the cookbook: Kosher By Design, by Susie Fishbein and knew that I had to try it.



1 frozen challah, defrosted (Lenchners or Montreal Kosher)

1 large egg, lightly beaten

sesame seeds or poppy seeds


1. preheat oven to 350 degrees. Cover one large baking sheet with parchment paper

2. Take 2 empty paper towel rolls and cover them with a double layer of tinfoil. Then cover the tinfoil with parchment paper. ***Tape wont stick to parchment paper so use a thin strip of tin foil to act as a rubber band.

3. Cut the dough into 6 sections. Divide each section into 3 equal pieces.

Make sure the strips are kind of thin.


4. Roll each piece into a piece of rope. Place the ropes side by side on the parchment paper . Pinch the open ends together. Start to braid the dough and then pinch the ends at the bottom

Getting There. ps. braids should be about 7 to 8 inches. I measured. (shock)

5. Place the braid over the prepared wrapped tube. Wrap it around so the top and bottom ends meet.

6. Pinch the ends together to make a complete circle. (really pinch as you don’t want them to open up)

7. Repeat this process, placing up to 4 rings per tube.

8. Brush with beaten egg and sprinkle with sesame seeds or popyseeds or both.

9. Bake for 20-30 minutes.

PS if your guests dont eat them…I freeze them and put them out for the next time I entertain.

Happy Entertaining!!




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