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Fish and vegetarian options that will make you feel like you’ve experienced international street food from all over the world.
Tired of teriyaki salmon during the Nine Days when you can’t eat meat? I’m excited about all the international food trends and using them as inspiration for my Nine Days menus. From fish to vegetarian options, these recipes are infused with wonderful herbs and spices that will make you feel like you’ve experienced international street food from all over the world.
Serves 6
Sauce:
In a bowl, combine the coriander, cumin, chili powder, paprika and grill seasoning. And the lemon juice, the garlic and 4 tablespoons oil and stir until it is paste-like. Place salmon on a large baking sheet. Slather the mixture all over the salmon until it is well-coated. Set aside for 15 minutes and up to 1 hour.
Preheat oven to 400°F. Bake for 20 minutes.
In a large skillet heat remaining 2 tablespoons oil over medium heat. Add the onions and peppers. Cook for 5 minutes until soft and slightly browned. Add lemon zest, cumin and season with salt and pepper. Cook for an additional 3 minutes.
Make the sauce: In a bowl, combine the juice of the remaining half lemon, the tahini, yogurt, some salt and pepper and a small drizzle of olive oil. Add parsley, if using. Mix to combine.
To assemble, atop a toasted pita, place some of the salmon. Top with some of the pepper and onion mixture, and a good dollop of the yogurt-tahini sauce.
Serves 6
Can be cooked in the oven or over a hot grill on a cedar plant, as pictured.
Rinse salmon and pat dry. Place salmon skin down on a low-sided pan, lined with foil. Preheat oven to 400°F. Drizzle olive oil and lemon juice over the salmon. Sprinkle Za'atar spice, salt and pepper over the salmon. Lay the lemon slices on top of the salmon. Bake for 20 minutes.
Serves 6
Heat the oil in a 4-quart saucepan over medium-high heat. Add the cumin and pepper flakes and cook, stirring, for 1 minute. Add the onion and garlic, and cook, stirring often, until starting to soften, about 3 minutes. Add the chickpeas and lentils, and stir to coat. Add the broth, bring to a boil, reduce to a simmer, and cook until the lentils are tender and falling apart, 10 to 15 minutes. Season to taste with salt and pepper.
Meanwhile, combine the yogurt and lemon zest and juice in a small bowl. Season to taste with salt and pepper.
Serve the stew topped with a dollop of the yogurt and garnished with the parsley.
(It’s all the rage, jump on board and try it!)
Serves 6, can be made with sushi grade salmon too
Add any mix-ins that you like to this. I like arugula and kale, but many readers like the Hawaiian tradition of adding mango or papaya.
In a large bowl, whisk the oils, soy sauce, sriracha sauce, ginger, scallion, and zest. In a medium bowl, gently combine the tuna, cucumber, radish (or other mix-in), and scallions. Toss gently with 1/4 cup of the marinade. Serve immediately over white or brown rice, quinoa or farro. Top with toasted sesame seeds.
Note: Before you begin making the poke, put the raw fish in the freezer for about an hour to partially freeze it. You want the fish to be firm, but still soft enough to slice. The firmer texture allows for more sharply defined cuts.
Serves 6
In a small bowl, mix chili powder, cumin, paprika, salt and pepper.
Preheat a grill to high. Sprinkle the fish on both sides with the spice mixture. Drizzle with lime juice and oil. Grease grill racks very well (alternatively, cook fish in a very hot skillet about 3 minutes each side). Add fish to the grill and grill until marked and cooked through, 4 minutes per side. Transfer the fish to a plate and break into bite-size pieces.
To serve: Warm the tortillas on the grill and fill with the fish, salsa, avocado and Mexi-slaw. Serve with lime wedges.
Serves 6
In a small bowl, mix the mayonnaise, the salt, honey, cumin, chili powder, lime juice, zest and pepper.
In a medium bowl, toss the purple cabbage, green cabbage, carrots, red onion and bell pepper. Pour the dressing over the vegetables and mix to combine. Serve immediately or cover and refrigerate until ready to use.