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Chef Recipe Videos
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Myra Kornfeld
- Gambas (Prawns/Shrimp) Pil-Pil
- Pasta with Sardines (Pasta con le Sarde)
- Tuna Burger with Teriyaki Ketchup
- Sautéed Scallops in Browned Butter-Tarragon Lemon Sauce
- Savory Salmon Muffins - Gluten Free
- Shrimp Bisque
- Grilled Pacific Spot Prawns in Lemon-Oregano Dressing
- Spinach Salad with Smoked Salmon, Goat Cheese, and Tarragon Vinaigrette
- Poached Salmon (or White Fish) with Roasted Red Pepper Dressing
- Travel Basics: Smoked Sockeye Salmon with Pesto and Vegetable
- Lox-Stuffed Mochi Two Ways
- Seared Tuna with Blueberry Teriyaki
- Herbed Salmon Burgers
- Scrambled Eggs with Greens and Wild Alaskan Nova Lox
- Salmon Burger with Cucumber Mustard-Dill Sauce
- Pacific Crab Martinis
- Salmon Burgers with Olive-Rosemary Gremolata
- Calamari en Padella
- Albacore Tuna "Martini"
- Zesty Shrimp, Peppers, and Tomatoes
- Shrimp/Scallop Cakes with Shiitake and Fresh Herbs
- Mussels in White Wine Sauce
- Shrimp-Avocado Parfait
- Tuna Romesco
- Braised Salmon with Rice Noodles and Bok Choy
- Cherry Tomato and Shrimp Sauce
- Five-Spice Scallops with Chinese Black Bean Sauce
- Very Berry Power Smoothie
- Seared Sesame-Crusted Tuna
- Steam-Baked Halibut en Papillote
- Miso-Marinated Broiled Sablefish
- Goan Green Coconut Curry with Wild Salmon
- Cornmeal-Crusted Cod with Avocado-Spinach Sauce
- 3 Super-Quick Meals
- Rebecca Katz
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Becky Selengut
- Skillet Eggs with Smoked Salmon and Spinach
- Crab Salad & Thai Coconut Soup
- Wild Pacific Albacore Tuna Tataki
- Mixed Seafood Snack Plate
- Strawberry & Wild Blueberry Smoothie
- Smoked Salmon Nova Lox Sandwiches
- Pasta with Wild Spot Prawns
- Lemon Vinaigrette Salad Dressing
- How to Clean Spot Prawns
- Wild Sockeye Pasta Salad with Italian Herbs & Cheeses
- An Interview with Chef Becky Selengut
- Wild Albacore / Yellowfin Tuna Salad
- Steamed Wild Halibut
- How to Broil Salmon
- Oat Fruit Nut Granola
- How to Sauté Salmon
- Wok-Seared Calamari (Squid) With Lemongrass
- Wild Alaskan Halibut Tacos
- Seared Scallops with Carrot Cream and Marjoram
- Wild Oregon Pink Shrimp Salad
- Fettuccine with Manila Clams & Marjoram
- Mussels with Pancetta, Manchego & Vermouth
Recipes by Category
Passover Salmon Croquettes
Passover Salmon Croquettes
Makes 12‒14 patties.
2 6.5 oz cans Vital Choice skinless-boneless Wild Red salmon*
2 eggs, beaten
1 small onion, chopped finely
4 tablespoon matzoh meal
*certified Kosher OU.
- Separate salmon, saving juice. Shred salmon into fine pieces and put into a mixing bowl, adding the juice from the can. Add beaten eggs, onions, salt, pepper, and matzoh meal. Mix all ingredients well.
- Heat frying pan on medium heat. Form mixture into patties and fry on both sides until well browned.
- Serve hot or cooled.
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