Celebrating Modern Jewish Living Through Food, Tradition, and Family
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:
First Course Options: