Roasted Salmon with Spicy Thai Coconut Red Curry Sauce

Roasted Salmon with Spicy Thai Coconut Red Curry Sauce

Yup, we’re here again. That time where we look at our calendars and think, “is it REALLY almost Rosh Hashanah? Where did this YEAR go?!” That’s what we’re all thinking, especially with the last year and a half in a total time warp.

Well, for this year’s Rosh Hashanah menu, I’ll be making Roasted Salmon with Spicy Thai Coconut Red Curry Sauce.

Not So Tradish

Wait, what? Thai Coconut Red Curry Sauce…for a the Jewish New Year?!

Okay, hear me out.

What are we all eating on Rosh Hashanah? Well, if my mom is reading this, then she’ll remember when I was 4 years old and I would reply, “Tzicken”! LOL Yup, that was back when I ate chicken!

But in reality, we’re devouring apples, honey, pomegranate, maybe some starfruit or dragonfruit – all the new fruits we can get our hands on. We’re consuming a lot of fruit and its sweet accompaniments. So, I made this Baked Salmon with Spicy Thai Coconut Red Curry Sauce dish to counter all of the honey and sweetness in our palates in our upcoming yom tov meals. And since honey and chilies pair so well together, it felt like a match made in heaven.

It’s okay to lick your bowl

I first created this recipe several months ago just out of a craving of something spicy, with my red curry powder from The Spice House and creamy coconut milk. Plus adding in some salmon for protein and tomatoes and green beans makes this a complete dish.

What developed that day was a sauce that was truly irresistible and fulfilled every craving. For real. Ask my husband. He’ll tell you that he’s seen me lick my bowl clean. The sauce is so versatile, you can make it to go on just about everything – it would be delish with some roasted or grilled veggies! And I served it with some fish patties for a Shabbat appetizer that were a bit hit! I’ve even dipped tortilla chips in it (it’s no joke how much I love it). My sister-in-law’s mother immediately asked me how I made this, after I shared a “preview” in our family WhatsApp group. And like usual I just made up the recipe, so I needed to finally write something down. This is for you, Levana!!

So I finally wrote down the recipe, albeit with a few tweaks because I KNOW I’m making this again and again and again. Because it’s THAT good. It’s so warm and satisfying. Perfectly spicy, creamy and tangy from the lemongrass and a perfect dish to make on a cool autumn night.

Though it may not be your traditional Rosh Hashanah appetizer, I say “why not”? Why not “spice” (with Thai chilies?) things up and add some flavorful traditions to your yom tov seder meals. Who says you can’t have delicious food at any holiday meal?

Wishing you all a Shana Tova! Here’s to a happy and healthy New Year!

Click here to get lots more Rosh Hashanah recipes!


5 from 1 vote
Roasted Salmon with Spicy Thai Coconut Red Curry Sauce
Course: Fish
Cuisine: Thai
Servings: 4 people
Author: Rachel Katzman
  • 2-3 Garlic cloves, diced
  • 1-2 Thai Chiles, finely diced I like things HOT, so sometimes I use 3-4 chilies, because I'm crazy. Feel free to remove as many of the seeds as possible to reduce the heat
  • 1 tsp Red Curry Powder
  • 1/4 tsp Salt
  • 1/4 tsp Pepper
  • 1 15 oz. can Coconut Milk (full fat, NOT the light version)
  • 1/2 Stalk of lemongrass, finely diced (or zest and juice of half a lemon) Remove the outer tough layers, take a chef's knife and pound the lemongrass to release the oils and finely dice the mid-section of the stalk. Feel free to use fresh lemon juice & zest instead
  • 1/2 tsp Tomato Paste I don't measure, I just do 1 big squeeze (from the tube), much easier than using a can
  • 2 4 oz. Salmon fillets Season with salt and pepper
  • 1 tsp. Extra Virgin Olive Oil
  1. Pre-heat oven to 425F for the salmon. Meanwhile, start making the sauce

  2. In a large, deep skillet, add 1 tsp. of extra virgin olive oil and add the garlic, red curry powder, diced chilies and diced lemongrass (if using)

  3. Cook for about 1 minute on medium heat - be careful not to burn the garlic

  4. Add the canned coconut milk and tomato paste and whisk until smooth

  5. Season with salt and pepper and adjust as needed

  6. If you're not using lemongrass, add in the lemon juice here

  7. Add your cherry tomatoes and green beans (if using)

  8. Meanwhile, add salt and pepper to the salmon filets and bake the salmon at 425F for 10 minutes

  9. Cook on medium heat for about 5-6 minutes until the sauce has thickened

  10. Add your salmon to a big plate or bowl and top with the sauce, garnish with chopped cilantro or green onion and a squeeze of lemon!

Fish Tacos With Mango Jalapeno Salsa and Fresh Red Cabbage and Daikon Slaw

Fish TacosFish Tacos

Fish is usually Rachel’s territory, but with the “Nine Days” upon us, I decided to try my hand at fish tacos. I do have to admit, fish is not my favorite food. If it is really fresh I will eat it, but it must be a variety that doesn’t taste too “fishy”. I tend to stick with lightly flavored, white fleshed fish like cod and tend to stay away from more oily fish like mackerel.

As I have said before I personally consider tacos the world’s most perfect food. Tacos really are a great platform for almost any type of protein. Growing up, my mom never made fish tacos, so I didn’t try fish tacos until I was in my late 20’s. Years ago, my wife and I were on vacation in LA and we went to lunch at Fish Grill. We ordered fish and chips and fish tacos and shared the two dishes.

This was probably the first time I had ever ordered fish at a restaurant. The food was excellent. My theory is there are are two things that make a good fish restaurant, it should be close to the ocean, and busy. That way you know the fish can get there fast, and isn’t sitting around too long.  Also, don’t forget as Anthony Bourdain was fond of saying, never order fish in a restaurant on Monday.  Being in LA and very popular, Fish Grill checked all of the boxes. I wanted to recreate that experience at home.

California Cuisine

The goal here was to create a recipe inspired by that meal, all while making it easy and gluten free. I didn’t want to mess with a wet batter so I went with a breading. By using cornmeal instead of breadcrumbs I was able to keep the dish gluten free. The cornmeal also adds a great texture and nutty flavor. The slaw adds texture as well as some acidity and the salsa adds sweetness and a touch of heat. Both of these really help capture the great freshness of California cuisine.

0 from 0 votes
Fish Tacos
Cornmeal Crusted Fish Tacos With Mango Jalapeno Salsa and Fresh Red Cabbage and Daikon Slaw
Prep Time
1 hr
Cook Time
30 mins

A fresh take on fish tacos. The salsa adds sweetness and heat, while the slaw adds crunch and acidity.

Course: Dinner, Lucnh, Snack
Cuisine: American, California, Mexican, Sea Food, Tacos, Tex-Mex
Keyword: Fish Taco
Servings: 4 people
Author: Daniel Peikes
  • 1 lb Firm Fleshed White Fish Cod works well, but tilapia or any white fish will work in a pinch
  • 2 Cups Yellow Corn Meal
  • 2 Large Eggs Beaten
  • Vegetable Oil For Frying
  • Salt and Pepper To taste
  • Chili Lime Seasoning I use the one from Trader Joe's, but in a pinch a mild chili powder will work
  • Corn Tortillas I like the 4.5'" mini tortillas but any taco sized tortilla will work
  • 1 Cup Sour Cream
  • Zest and Juice of 1 Lime
  • 1 Pint Cherry Tomatoes
  • 1 Large Mango Diced
  • 2 Jalapenos
  • 1/4 Cup Cilantro Stems removed and roughly chopped
  • 1 Lime
  • Salt To taste
  • 1/2 Cup Shredded Red Cabbage
  • 1/2 Cup Shredded Green Cabbage
  • 1/2 Cup Shredded Carrots
  • 1/2 Cup Shredded Daikon or Radish
  • 1 tbsp Kosher Salt
  • 1/4 Cup Rice or Apple Cider Vinegar
  • 1 tbsp Whole Mustard Seed
  • 1 tbsp Celery Seed
  1. Place the cherry tomatoes and jalapenos on a parchment paper lined baking sheet. Place in a cold oven and set to bake at 375°F. Roast until the tomatoes begin to burst and the jalapenos start to blister.

  2. Allow the tomatoes and jalapenos to cool. Remove the stems and seeds from the jalapenos,

  3. Roughly chop the tomatoes and jalapenos and add to a mixing bowl. Add the mango, cilantro, and salt. Add the juice from the limes and lightly stir to evenly distribute the ingredients.

  1. Combine the 2 cabbages, daikon, carrots, salt, vinegar, mustard seed, and celery seed in a large bowl and stir to combine.

  1. Cut your fish into 1/2" by 3" strips and season with salt and pepper.

  2. In a bowl, combine the chili lime seasoning and the cornmeal.

  3. Dip each piece of fish in the egg and then in the cornmeal.

  4. Place a cast iron skillet or large frying pan over medium heat and and add a 1/2" of oil.

  5. Fry your fish until golden brown on each side.

  1. Mix the juice and zest of a lime with the sour cream.

  1. Lightly brown your tortillas in a skillet.

  2. Place some of the slaw on the bottom of the tortilla, then add 1-3 pieces of fish depending on the the size of your tortillas. Top the fish with the salsa and drizzle on the crema. Enjoy!

Like this recipe? Check out some of our other fish recipes

Spicy Moroccan Salmon with Pickle Slaw

Smoked Salmon and Avocado Stacks

Wild Salmon Sweet Potato Sliders with Garlic Chive Mayo

Spicy Salmon Tamales



Spicy Moroccan Salmon with Pickle Slaw

Want to impress your guests at your next Shabbat meal?  How about a new spin on the good ‘ole classic Gefilte Fish and try my Spicy Moroccan Salmon with my Pickle Slaw – chock full of aromatic spices, sweet and spicy pickles with a good kick of acid, this will definitely be a big hit with your guests.

Pickles are one of those ingredients you either love, or hate.  Same with cilantro – am I right?  One of my close friends (love you, Alex!) has a deep love for pickles, so much so that occasionally I’ll bring her a can of those classic Israeli pickles, the sweet, sour, vinegar-based whole pickles that you’d only REALLY enjoy with a big plate of hummus, falafel and cabbage salad.  And what’s my opinion on this fermented snack?  I’m most definitely on the pickle bandwagon.

A BBQ Inspiration

This recipe might seem a bit odd, but it came to me by accident.  I was home one lazy Sunday, surfing the standard cooking shows on Food Network and Cooking Channel and came across a travel food show where they visited a local BBQ joint and what did they have on the menu?  Slaw made solely with pickle juice.  My version has my own twist, including a touch of mayo just so it balances out the tartness of the vinegar with some fat, and added some lemon juice (just a touch, for that freshness), and celery seed.  I also love using fresh dill, but dried works too.

Spice Makes Everything Nice!

It might seem a bit backwards that I got inspiration for this coleslaw first, and then had to decide what to pair it with.  And salmon just made so much sense.  The rich and fatty salmon filet, paired with a spicy Moroccan sauce just felt so perfect to me mixed with a crunchy slaw.  Don’t want to make a homemade Shakshuka or Harrisa (spicy pepper) sauce?  I got you covered!  Check out my favorite brand, Mina for these deliciously easy ways to brighten up a humble salmon filet.

And that’s exactly what I’m all about – “classic, with a twist”!

Let me know how you liked this, and comment below!

Check out another great salmon recipe here (the perfect no-cook appetizer, my smoked salmon avocado stacks)!

Recipe:  Moroccan Salmon


0 from 0 votes
Moroccan Salmon
Prep Time
10 mins
Cook Time
45 mins
Total Time
55 mins
Servings: 2 people
Author: Rachel Katzman
  • 2 Salmon filets (about 4 oz. each)
  • 1 tsp Shwarma seasoning You can use pre-made, makes it super easy!
  • 2 tbsp Shwarma Moroccan Tomato Sauce I love the brand Mina - you can find it in most grocery stores, or online here!
  • 1 tbsp Harissa Optional - but if you want an extra spicy kick, go for it! Plus, this brand comes in mild and spicy options!
  • 1/4 Red onion, sliced thin
  • 2 Garlic cloves, finely diced Also optional, but I like to amp up the garlic flavor!
  • 1/4 Fresh lemon, thinly sliced
  • 1 handful Chopped cilantro or parsley Optional, for a fresh herb garnish
  • 2 Green onions, chopped Optional
  1. Pre-heat oven to 400F and line a baking sheet with parchment paper.  Or, try out these "sizzle platters" from - they can handle super high heat and make clean-up a breeze!

  2. Place the sliced onion on the pan and top with the salmon filets.

  3. Sprinkle the shwarma seasoning on top of the salmon.

     and top with the shwarma tomato sauce and spread the harissa on top, if using. 

  4. In a small bowl, mix the shwarma tomato sauce, harissa (if using) and diced garlic cloves (also, if using). Spread on top of the salmon. 

  5. Lay the thinly sliced lemon slices on top of the salmon. 

  6. Bake for 45 minutes or until the salmon is cooked through and crispy on top.

  7. Garnish with chopped green onion or cilantro or parsley - whatever you have on hand that will make a bright herby garnish!


Recipe:  Pickle Slaw

0 from 0 votes
Pickle Slaw
Prep Time
5 mins
Total Time
5 mins
Servings: 4 people
Author: Rachel Katzman
  • 3 cups Pre-shredded cabbage mix
  • 2 tbsp Pickle juice I'm a HUGE fan of the spicy pickles from Trader Joe's so I use that for both the pickles and juice!
  • 1/4 cup Pickles, diced
  • 1/4 tsp Salt
  • 1/4 tsp Pepper
  • 1/4 tsp Celery Seed
  • 1/4 tsp Dried dill
  • 1/2 Lemon, squeezed
  • 2 tbsp Mayo I like using homemade, or from Primal Kitchen or Chosen Foods brands
  1. Add all ingredients into a big bowl and mix well.  

  2. Wait an hour or two for the flavors to meld together in the fridge - I recommend making the slaw before the salmon so the flavors marry together while the salmon is baking.  Yay for being efficient in the kitchen!

*This post contains affiliate links. We at MYV (Meat Your Vegetables) earn a small commission if you purchase an item through one of those links, which allows us to continue bringing you great tasting food!  Cheers to that!

Smoked Salmon and Avocado Stacks

Smoked Salmon and Avocado StacksSmoked Salmon and Avocado Stacks

Appetizers are my favorite. If I could eat a meal that consisted only of apps, just a few bits of different salads, dips and finger foods, that would be a perfect meal.  So here is an ode to a fabulous appetizer that is so easy to put together – no cooking required!  Just a few chopping here, and some simple, but fancy assembling required and you’ll definitely be impressing your guests.

When I first moved to Chicago (14 years ago this month!!), I was all about having people over for Shabbat meals.  It was a great way to meet young college kids my age and this way I was able to show off my cooking skills!  One of my specialties was a tortilla soup (more of a black bean soup with lots of spices, aromatics and topped with crunchy tortilla chips).  It was always a crowd-pleaser.  And then, there was this app that I served often. The inspiration is from one of Sandra Lee’s recipes from her “Semi-Homemade Cooking” show on Food Network, way back in the day.  She added some croutons for a crunchy textural element, so if that’s your jam, go for it!  I just keep this super simple, and that way it’s gluten-free, keto-friendly, pescatarian and just delicious all-around.

The Updated Version

For this go-around, I decided to add a cucumber, sun-dried tomato, caper relish.  As pretty as the smoked salmon (or lox, whatever you want to use) and avocado stack is on its own, this accompaniment gives it a nice tang and acidity and brightens up the salmon and avocado.  Or, this would be delicious with a lemon caper dressing drizzled over the top as well. Served with crackers or fresh, warm challah and you have a tasty, modern twist on a gefilte fish starter! Oh, and a squeeze of lemon over the top of the plate never hurts. 🙂

Try making this at your next Shabbat meal or maybe for your New Years’ Eve fancy shmancy dinner party!

Wishing you all a happy, healthy and safe New Year – catch ya’ll in 2019!

(oh…and in case you’re wondering…yes, there is a penguin pattern on the plate.  Isn’t it just so cute and whimsical?) 🙂

Recipe: Smoked Salmon and Avocado Stacks

0 from 0 votes
Smoked Salmon & Avocado Stacks
Prep Time
10 mins
Total Time
10 mins
Servings: 4 people
Author: Rachel Katzman
  • 6 oz. smoked salmon
  • 2 avocados, peeled and cubed
  • 1/4 tsp salt
  • 1/4 tsp pepper
  • 1/4 cup cucumber, diced
  • 1/4 cup sun-dried tomatoes
  • 2 tbsp capers, drained
  • 2 tbsp rice wine vinegar
  • 1 tbsp extra virgin olive oil
  • 1/4 tsp salt
  • 1/4 tsp pepper
  • 1 small handful of fresh dill, minced
  • 1/2 lemon, cut into wedges
To make the tapenade:
  1. Mix the diced cucumbers, sun-dried tomatoes, capers, fresh dill and sliced scallions in a bowl.

  2. Add the rice wine vinegar, olive oil, salt and pepper.  Mix well, set to the side.

To make the stacks:
  1. Mix the avocado cubes in a small bowl with salt and pepper. 

  2. Take the lid of a mason jar and spoon some avocado mixture in the bottom, about 1/2 an avocado per person.

  3. Take the smoked salmon and roughly chop and place it on top of the avocado. 

  4. Spoon some of the tapenade on the side, or on top.  Garnish with sliced green onions and serve with a lemon wedge to squirt over the top of the tapenade and the smoked salmon stacks. 

Check out some of our other appetizers:

Deviled Eggs

Fried Pickles

Barbecue Chicken Hamantaschen

Spicy Salmon Tamales

Hello dear readers!  Boy do we have a special treat for you this week!  Since Cinco-de-Mayo is coming up (tomorrow! May 5th), the annual celebration of Mexico’s victory over France, what better challenge than TAMALES!  Now, just to make the record straight, there are so many varieties of Tamales – from Central American tamales that are wrapped in plantain leaves, to Mexican tamales, wrapped in corn husks – Daniel and I both used corn husks for our recipes, but by all means, experiment for your own!  Wouldn’t it be awesomely crazy if you made tamales using grape leaves stuffed with chicken and topped with Korean BBQ sauce?  Talk about the ultimate Greek/Mexican/Korean mashup!

I’ll admit though, this one took me some time to experiment.  Especially being gluten-free, and corn-free, I was a little hesitant on my attempt at making a dough, but after some trial and error I think I got something pretty solid here.  Not the prettiest looking tamales but they taste good so that’s a plus. 🙂

I first tried to make a “dough” using ground flaxseeds and chia seeds, adding in some hot water with some spices and hot sauce but it just didn’t turn out at all – more like a gloppy mess.  Even adding in almond flour, the dough just went “bleh” in the corn husks and totally fell apart.  On to round two!

This should have been a no-brainer but once I decided to go full on almond flour base, there was no turning back.  I do have a little tip for the veggie stock! Doesn’t matter if you use homemade or boxed, but I froze some stock in ice cube trays (or in my case, some cute square-shaped trays).  Then all I have to do is pop out a few cubes of stock, pop them in the microwave to defrost and you’re good to go!  I like having some on hand in the freezer if I just need a little bit but I don’t want to keep an opened box of stock or jar of homemade – this way I just use what I need and freeze the rest for later.  Definitely comes in handy (also, same tip is great for freezing pesto too)!

And in case you’re wondering – you can get dried corn husks at some grocery stores that carry Hispanic foods.  If you’re in Chicago, I highly recommend Morse market (just around the corner from the Morse red line stop).  They have a TON of delicious ingredients, incredible prices and lots of random kosher finds too!  It’s definitely a hidden gem!

One little note though – when I folded up the sides of my husks, the dough didn’t quite wrap all the way around creating a nice little tamale package, probably because I didn’t add enough dough on the sides, but that’s okay.  It’s not perfect, things take practice, but as long as it tastes good, it’s good to go in my book.

Buen Provencho!  Enjoy your meal! 

Now…where is that pitcher of margaritas that I ordered?  😀

5 from 1 vote
Spicy Salmon Tamales
Servings: 4 people
Author: Rachel Katzman
Tamale Dough
  • 2 cups almond flour
  • 1/4 cup coconut oil, softened, but not melted
  • 1/4 cup vegetable stock
  • 2 tbsp Franks red hot sauce
  • 1/4 tsp salt
  • 1/4 tsp pepper
Salmon filling
  • 1 1/2 6 oz. cans wild caught Alaskan salmon
  • 1 3 oz. can fire roasted green chilies
  • 1/2 lime, freshly squeezed, plus more for serving
  • 4 tbsp hot salsa any brand (mild or hot) is fine, or homemade is even better!
  • 1/4 tsp salt
  • 1/4 tsp pepper
  • 1/2 fresh jalapeno, sliced be sure to wash your hands after slicing!
  • 10 dried corn husks, soaked
  • 1 bunch fresh cilantro, chopped
Place the dried corn husks in a large bowl and cover with hot (not boiling) water until softened (at least 1 hour)
  1. To make the dough, add all ingredients into a medium-sized bowl and using your hands (your best kitchen tools) mix the dough until it come together.  I like having the coconut oil softened because it helps to bind the dough a bit better since there are no eggs.  The hot sauce give the dough the signature tamale color! Place the dough in the fridge to set up while you make the filling.
  2. To make the filling, drain the cans of salmon and add to a bowl.  Mix in the green chilies, lime juice, salsa, salt and pepper (you'll save the jalapenos for assembling).
  3. Remove the corn husks from the bowl, and wipe clean (if it's still a little damp, that's fine). 
  4. Flatten the corn husk on your cutting board, with the narrow side facing closest to you, and using about 1 tbsp.. (depending on the size of your corn husk), smooth the dough in the middle-to-lower section of the husk.  You want it in the middle section, not touching the sides, otherwise it'll leak out of the husk.
  5. Place about 2 tsp. of the filling on top of the dough and place a slice of jalapeno on top. 
  6. Using dampened hands if needed, fold over the sides, like you're folding a package.  The fold up the bottom and top over so the tamale is "sealed". 
  7. Place a steamer basket inside your pressure cooker (I used my instant pot).  Place all of the tamales, seam side toward the outside of the basket in the steamer.  Place about 3 cups of water inside the pot.  Seal the pot and press "manual" for 25 minutes on HIGH pressure.
  8. Use the pressure valve to release the steam, open up the tamales and sprinkle some fresh cilantro and a squeeze of lime juice and enjoy!  Careful, they'll be HOT!  These would be great dipped in a little avocado sour cream!

Don’t forget to check out Daniel’s tamale recipe: A Tale of Two Tamales: A Lesson in Leftovers