This beautiful side of salmon is your next Shabbos starter.
When I was growing up, the fish my mother served on Shabbos was either white fish or gefilte fish – with only chrain, not 100 different dips. Nowadays, my kids don’t even know what white fish is. Actually, I don’t think my kids even know that fish have bones – they’ve only met salmon fillet
I had no idea how I was going to prepare that week’s fish, so on Friday morning, I went through my restaurant’s fridge and freezer to see what I could use before it goes bad by Sunday. I found some chopped broccoli and portobello mushrooms, so I got to work with what I had.
Important: if you want a good dish, use “good” salmon. I ask my local fish store for only sushi-grade salmon – nice and fatty.
- 1 side of salmon, up to approximately 18” long
- 2 leeks (washed and cleaned), chopped
- 6 garlic cloves, chopped
- 3 Portobello mushrooms, finely diced
- Olive oil
- 1 24 ounce bag frozen chopped broccoli (thawed and liquids squeezed out)
- 1 tablespoon salt
- 2 pinches black pepper
- 1 teaspoon garlic powder
- Juice of one lemon
- Preheat oven to 400⁰F.
- Heat some olive oil in a saute pan. Add leeks, garlic, and mushrooms and saute for 10 minutes.
- Add broccoli and seasons with salt, pepper, and garlic powder.
- Spread on top of the fish. Bake for 20-30 minutes, depending on how thick your salmon is. Squeeze a lemon over the fish when done. Serve this on a platter and it doesn’t even have to be garnished!
לכבוד שבת קודש!
|