By Gourmet Kosher Cooking
I like to serve fish as an appetizer on Shabbos. Gefilte fish is definitely a great go-to option, but sometimes that just means too many courses or not enough originality for my taste. I like to WOW my guests with unusual fish dishes that are super tasty and presentation perfect. A great way to do this, is in a salad dish that includes fish. I’ve included three very different choices today for all different palates. First, is an imitation crab salad that is both sweet, a bit spicy, and looks gorgeous served in a martini glass. Next is a seared tuna salad with fresh citrus and creamy avocado. Everyone loves the look and taste of seared tuna. And last is a great Asian Salmon salad that is perfect with crisp Boston or iceberg lettuce and crunchy radishes. I make all of these often because they are easy to prepare and people love them. I know you will enjoy these appetizer-style salad recipes with fish, at your table too.
Caribbean Imitation Crab Salad
Use whatever fruit you like in this. You can substitute with other melons, or with canned fruit. Just drain the fruit of all of the liquid before using.
3 cups shredded iceberg lettuce
1 cup chopped pineapple
1 cup chopped mango
1 cup chopped papaya
1 cup chopped cantaloupe
1 pound imitation crab meat, chopped in bite size pieces
Zest and Juice of one lime
¼ cup chopped cilantro
3 tablespoons olive oil
1 teaspoon kosher salt
½ teaspoon black pepper
3 tablespoons tofutti sour cream (or mayonnaise)
1 tablespoon S’riachi sauce, or other hot chili sauce
Garnish: more cilantro and chopped scallions
In a large bowl, mix the pineapple, mango, papaya, cantaloupe, and imitation crabmeat. Toss to combine. Add the lime zest, juice, cilantro, olive oil, and season with salt and pepper. Mix it well and let it sit so the flavors combine for at least 30 minutes. In a separate small bowl, combine the tofutti sour cream and S’riachi. Stir and set aside.
To assemble and serve: In a martini glass or other clear serving dish, place about ¼ – ½ cup shredded iceberg on the bottom. Top with the imitation crabmeat mixture. Put a dollop of the sour cream/S’riachi mixture on the top. Top with additional cilantro and chopped scallions.
Seared Tuna Salad with Citrus and Vinaigrette
2 tablespoons honey
2 tablespoons Dijon mustard
4 tuna steaks (about 6 ounces each)
1/3 cup olive oil
2 tablespoons white wine vinegar
2 tablespoons fresh lime juice
4 cups mixed baby greens
1/2 cup thinly sliced Vidalia onion
1/4 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
2 navel oranges, peeled and cut in half-moons
2 large avocados, pitted, peeled, and sliced
In a small bowl, combine honey and mustard. Rub tuna with mixture and let marinate at room temperature, 10 minutes.
Heat a grill pan or a sauté pan over high heat. Spray with non-stick cooking spray. Cook tuna just until grill marks appear, 1 to 2 minutes on each side, leaving tuna rare inside. Cut each steak across the grain into 1/4-in.-thick slices.
In a small bowl, combine 1/3 cup olive oil, vinegar, and lime juice. In a medium bowl, combine greens, onion, salt, pepper, oranges, avocados, and 2/3 of vinaigrette; toss to coat. Divide salad among 4 plates and arrange tuna slices on top. Serve with remaining vinaigrette on the side.
Stir Fry Salmon Salad with Soy Dressing
3 tablespoons mirin (sweet rice wine or sake)
6 tablespoons rice vinegar
2 tablespoons soy sauce
1 teaspoon white horseradish
10 cups Boston or Iceberg lettuce
2 tablespoons sesame seeds, toasted
1 tablespoon vegetable oil
2 tablespoons freshly grated ginger
¾ pound salmon or tuna or halibut, cut into 1-inch pieces
½ cup thinly sliced green onion
1 cup thinly sliced red radishes
In a small bowl, stir together the soy dressing ingredients. Set aside.
In a large sauté pan, heat oil over high heat. Add ginger and cook until lightly browned, about 30 seconds. Add salmon and cook just until it turns opaque, about 2 – 3 minutes. Add soy dressing and remove from heat.
In a large salad bowl, mix together the lettuce, sesame seeds, green onion, and radish. Add the fish and dressing and toss to coat. Serve immediately.