A Dentist Prescribed These Teriyaki Salmon Nachos

Fleishigs Magazine

The recent issue of Fleishigs Magazine was dubbed milchings in honor of Shavuos. It starts off with a simple, delicious sheet pan ravioli recipe that takes no time to throw together. They feature some unique ingredients and gadgets that were used to make the recipes, from the best springform pan for a foolproof cheesecake to the most delicious brand of ricotta to use for our whipped ricotta, the newest delicacy in dairy.

Salmon is front-and-center in the Butcher’s Cut column, where we discuss the benefits and uses of salmon and many ways of preparing it. We break bread with some dairy stuffed challah concepts with delicious accompaniments like a sundried tomato tapenade. Not one, but two feasts grace the pages of the issue — one traditional (with dishes such as classic Caesar salad, eggplant parmigiana and New York-style cheesecake) and one inspired by modern Israeli cuisine (with dishes such as strawberry caprese and a white chocolate cheesecake with raspberry and lychee). We bring some cheesecake 101, from tips to creating the perfect cheesecake to the best homemade toppers to adorn a shortcut store-bought cheesecake.

Pick up a white wine for the Shavuos table and take a trip to Château Roubine winery in France, famous for their rosé, through the pages of the magazine. We experienced a taste of Italy at the new Noi Due Café on the Upper West Side of Manhattan, where Tuscanini’s new film debuted to an intimate group.

Before or after dinner, walk or tour the Upper West Side with a day trip. If more travel is in the cards for you, take a dream vacation to the picturesque islands of Seychelles. Learn the ins and outs of butter and its uses, create polenta — the blank canvas of our dreams.

We cover the newest cookbook out of Tel Aviv, Gazoz: The art of Making Magical, Seasonal Sparkling Drinks, which gives us all the spring feels. Finally, indulge your sweet tooth with jumbo stuffed cookies and boozy milkshakes. Subscribe today and use code MILCHIGA18 (all caps) to get 18% off newsstand rates ~ www.fleishigs.com

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Teriyaki Salmon Nachos by Adina Silberman
Serves: 4

INGREDIENTS:

24 wonton wrappers, cut in half diagonally
Vegetable oil, for frying
½ cup soy sauce
1 clove garlic, minced
1 tablespoon freshly grated ginger
6 tablespoons maple syrup
1 pound skinless salmon, cut into 2-inch cubes
¼ cup olive oil
1 onion, thinly sliced
1 clove garlic, minced
1 (10-ounce) container grape tomatoes
1 (8-ounce) container baby bella mushrooms, sliced
½ cup thinly sliced basil

DIRECTIONS:

1. Preheat oven to 450°F. Line a baking sheet with parchment paper and set aside.
2. Heat 2 inches of oil in a deep pot over medium-high heat until shimmering. Prepare a cooling rack set over paper towels.
3. Working in batches, carefully fry wontons for 30 seconds per side, until golden brown. Use tongs, a spider or a slotted spoon to transfer wontons to the prepared cooling rack. Set aside until ready to serve.
4. Combine soy sauce, ½ cup water, garlic, ginger and maple syrup. Pour half the sauce over the cubed salmon and marinate for at least 30 minutes. Transfer salmon to the prepared baking sheet and cook for 10 minutes.
5. Heat oil in a nonstick skillet over medium-high heat. Add onions and garlic and sauté until lightly golden brown, about 5 minutes. Add tomatoes and mushrooms, then cover the pan. Cook until mushrooms soften and tomatoes burst, about 8-10 minutes, stirring every few minutes.
6. Add reserved sauce and stir until thickened, then mix in half the basil. Add salmon and gently toss to coat. Top with remaining basil and serve with wonton crisps.