A Perfect Feast

The Equipment I Used

A Cast Iron Skillet- I like to fry my pancakes in a cast iron skillet. But, you can use any large skillet.
A Nonstick Skillet- Use this to fry your salmon. Or, use any large skillet.
A Grater- You’ll need a vegetable grater to grate the potatoes and onions.
A Zester- This tool is helpful for zesting your lemon.

The Ingredients Needed for Lemony Salmon on Potato Pancakes

Salmon- My favorite salmon is the Faroe Island Salmon. I store my fish in the freezer and defrost it in the refrigerator the night before.
Peas- Look for tender baby peas. I like the Earthbound Farm brand.
Potatoes- Use russet potatoes.
Onions- Use yellow onions.
Matzo Meal- I like to use matzo meal, but you can also use flour.
Vegetable Oil- Be sure to use vegetable, canola, or peanut oil to fry your pancakes. I like to use Crisco vegetable oil.

How I Made my Salmon and Pancakes

First, I made my pancakes. It’s important to monitor the oil temperature closely. You want the pancakes to cook fully in the middle but not burn on the outside.
Next, I cooked the veggies. To keep your asparagus bright and green, add it to a big bowl of ice water after it’s cooked. Then, reheat it briefly in a little butter in a skillet.
Finally, I cooked the salmon. Then, I plated the salmon on the pancakes and served it up.

If you like salmon, you need to try this delicious Lemony Salmon on Potato Pancakes.

Lemony Salmon on Potato Pancakes

Potato pancakes topped with asparagus, peas, and salmon with a lemon butter sauce.

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Prep Time 10

Cook Time 30

Total Time 40

Course Main Course

Cuisine American

Servings

Ingredients

For the Potato Pancakes:

3 cups peeled and shredded russet potatoes
1 cup grated yellow onions
2 large beaten eggs
¼ cup matzo meal or all purpose flour
1 tsp. kosher salt
¼ tsp. black pepper
1 cup vegetable oil

For the Salmon with Lemon Butter Sauce:

1 lb. salmon, with the skin removed, cut in 4 pieces
½ tsp. each garlic powder, onion powder, paprika
¼ tsp. each kosher salt and black pepper
4 tbsp. unsalted butter
2 tbsp. lemon juice
1 tbsp. lemon zest

For the Asparagus and Peas:

2 cups frozen baby peas
1 bunch fresh asparagus, trimmed

For the Garnishes:

4 lemon slices
¼ cup sliced scallions
¼ tsp. red pepper flakes

Instructions

Begin by making the potato pancakes: Place the shredded potatoes and onions in a dish cloth and wring out all the water. Then, place them in a large bowl. Add the matzo meal, egg, salt, and pepper, and stir until combined.
In a large cast iron skillet, heat a quarter inch of oil on medium heat. The oil is hot enough when a teaspoon of the mixture starts to sizzle right away.
Form the potatoes into four patties. Place one or two in the pan at once. Flatten them out with the spatula, so they cook more evenly. Cook them on both sides until they are dark golden brown and crispy. Do not turn them more than once. If they start to brown too quickly, turn down the heat.
Drain the cooked latkas on a wire rack over a sheet pan. If you wish to reheat these later, reheat them on this rack at 350 degrees for about 15 minutes.
Also, make the vegetables: In a three quart saucepan, bring one inch of water to a boil. Add the asparagus, cover, and steam for six minutes. Drain and set aside. Cook the peas according to the package directions.
Also, make the Lemony Salmon: Melt half the butter in a nonstick skillet. Add the salmon and cook it to your desired doneness. Remove the pan from the heat. Add the lemon juice, lemon zest, and the rest of the butter. Stir unitl the butter melts.
Top each pancake with some of the veggies, and a slice of salmon. Pour some of the lemon butter over each salmon slice. Add a lemon slice on top of each slice, along with some scallions and red pepper flakes.

Keyword seafood

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The Equipment I Used

A Food Processor- You’ll need this to crush the cookies. Although, you could probably just put the cookies in a ziplock bag and crush the cookies with a rolling pin.
An Electric Mixer- Use this to whip the cream.
A Tart Pan- You’ll need an eight inch round tart pan with a removeable bottom.

The Ingredients Needed for Easy Vanilla Cheesecake Tart

Cookies- You’ll need Nabisco Nilla Wafers to make the crust.
Cream Cheese- Use a brick cream cheese and make sure it’s very soft. I usually microwave it for a minute.
Sugar- Be sure to use powdered sugar and sift it before adding it to the filling mixture.
Cream- You will need to use heavy cream. Don’t use light cream or half and half.
Kiwi- Buy kiwi fruit that give when you gently push them with your finger.
Strawberries- Remove the stems.
Oranges- Take off the skin and the pith.

How I Made my Tart

First, I made the tart crust.
Then, I made the filling. Be sure that it is all well combined.
Finally, I chilled the tart and then added the fruit topping.

If you like cheesecake, you need to try this light and fruity Easy Vanilla Cheesecake Tart.

Easy Vanilla Cheesecake Tart

Creamy, no bake cheesecake in a vanilla wafer cookie crust, topped with fresh fruit.

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Prep Time 15

Cook Time 15

Chilling Time 4

Total Time 4 30

Course Dessert

Cuisine American

Servings slices

Calories 375 kcal