Over the years, my family and I have been enjoying fish at least a few times a week and this has forced me to become more creative with everyone’s favorite–salmon. The good news is that salmon is so versatile that it lends itself to so many recipes and adaptations. The recipe in the Shabbat menu below was given to me by Amy Risman, a friend from my temple’s Sisterhood, and it is truly one of my favorite ways to serve salmon. The sweet and tangy orange-mustard sauce has a ying-yang balance of flavors and the toasted almonds give it an extra crunch that my children love. Well, two out of the three. I do have one picky eater.

I typically serve this with a salad and roasted potatoes, but I also offer up a lovely mushroom soup option, if you find yourself looking for a more substantial first course.

Note: Please note the almonds and walnuts in the fish and salad respectively, if you or anyone in your family has a nut allergy.

For the Table:

Round Challah

First Course Options:

Mushroom Barley Soup

or

Mesclun Greens with Pears, Dried Cherries & Candied Walnuts

Main Course:

Citrus Glazed Salmon

Roasted Rosemary Potatoes

Roasted Brussels Sprouts

Dessert:

Mini Cheesecake Cupcakes:

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Jodi Luber

Here goes: Born in Brooklyn. Daughter of a bagel baker with a Henny Youngman soul and a mom who makes Joan Rivers seem tame. Late bloomer. Married the love of my life at 45 and love being a mom to our three kids. I'm a professor at Boston U. Happiest in the kitchen baking and remembering how my dad would melt from a single bite of my cheesecake.

Jodi Luber

Jodi Luber

Jodi Luber

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