Ah, you guys!! It feels like forever. I feel like I’m on an alternate universe these days – a cookbook universe to be exact. I’ve been photographing 5-8 recipes a day for my book every day, and social media + blogging has taken a bit of a back seat. I miss blogging and interacting but it will SO be worth it in a couple of months when we all get to hold a beautiful BIB cookbook in our hands, and cook from it!
I’m thankful for this delicious salmon recipe that I have archived from the summer, so I can share something delicious with you all while I get back to the studio. I’ve got 95 photos down and about 50 more to go and I am so PSYCHED! My cookbook assistant, Marnie, tells me that I do the HAPPY DANCE every time I get “the” shot and I’ve been doing a lot of them these days. This is all getting so real and so exciting, mark your calendars for May 2018!
Honey Sriracha Salmon
3 slices salmon filet or 1/3 side of salmon
2 cloves garlic
2 tbsp honey
2 tbsp lime juice
1 tsp sriracha
2 tsp soy sauce
1 tsp sesame seeds
chopped chives or scallions, for garnish
Preheat oven to 400 degrees. In a small bowl, combine all the ingredients besides for the salmon. Place salmon in a baking dish and pour sauce over it. Sprinkle with sesame seeds. Bake for 15 minutes, basting once. Garnish with chives or scallions.
I’m not one of those people who has an encyclopedia of recipes in their head. In fact, no matter how many times I seem to make a recipe, I still won’t remember it by heart. I guess that’s why I usually resort to making things up from scratch. I’m just too lazy to pull out my cookbooks and look them up! And between me and you, I always have to look up my own recipes on my blog to remember how to make them.
Every now and then though, a recipe will stick with me. Like those few phone numbers that you never forget. Or your kids birthdays that you almost always remember (don’t you just love when the doctor asks you their birthdate and you mumble and stammer, trying to remember it?!) My Caesar salad dressing is one of those recipes. And then there’s this one. Yup, that’s about it.
This awesome, super easy teriyaki salmon recipe was given to me about 10 years ago by my boss at an antique silver company I worked at. That was way before I had any interest in food, and all I wanted were quick and easy recipes to make for my new husband that wouldn’t set my kitchen on fire. It was easy to remember because it called for equal parts ketchup, OJ, brown sugar and teriyaki sauce. You just make more for more fish, and less for less fish. Pretty easy to remember, even for someone like me!
So if you’re looking for a quick weeknight dinner, or a side of salmon for your Shabbat guests, give this recipe a try. I promise you won’t forget it! ;)
6 slices salmon fillet
1/4 cup ketchup
1/4 cup brown sugar
1/4 cup orange juice
1/4 cup teriyaki sauce*
1 tbsp sesame seeds
Preheat oven to 400 degrees. In a bowl, combine the ketchup, brown sugar, orange juice and teriyaki sauce. Brush over salmon and sprinkle with sesame seeds. Bake for 15-18 minutes, until fish is opaque and flakes easily with a fork.
NOTE: Do not use a prepared teriyaki sauce/marinade, only plain bottled teriyaki sauce such as La Choy brand.
As any mother can attest, getting into the Yom Kippur spirit while we are stuck at home playing boardgames with our kids (not to mention fasting) can be extremely difficult. We are lucky if we get a chance to pick up our machzor, let alone daven, or attend shul. When I need to switch off the Mommy button and get into davening mode, there is one tefillah that will do it for me – “U’Netaneh Tokef” (translation here). The powerful words of this special prayer really help me zero in on the awesomeness of the day, as well as the most important things in life, that we hope to merit in the coming year. The words have always tugged at my soul, but when I learned the story behind the prayer, they became even more meaningful (read it here).
When I ask Hashem to grant me life vs death, to live in harmony vs being harried, to enjoy transquility vs suffering, to be enriched vs impoverished etc…to merit all the positive things vs the negative, I realize that inasmuch as I am asking Hashem for these things, I need to look inside and ask myself, am I doing the same? Am I choosing the positive over the negative?
By nature, I am more of a pessimist, and tend to see the glass half empty. Growing up, I’d wax philosophical and say, “I’m not a pessimist, I’m a realist. This is the way the world really is.” But I’ve grown up and matured enough to realize that there is both good and bad in this world. It is up to us how we choose to see it. As it says in Koheles, “Everything has an appointed season and there is a time for every matter under the heaven…A time to kill and a time to heal… A time to weep and a time to laugh; a time of wailing and a time of dancing….”
For me, it takes an effort to see the good in things, but this year, I am renewing my commitment to look at things in a positive way. Just as I am asking Hashem to look at the good in me, and to bless me with all things good, I must look inside myself and do the same. Seeing the world in a positive light, facing challenges with a positive outlook, and choosing to see the good in people, only serves to enhance my life and the lives of those around me.
This “recipe” (if you can call it a recipe!), is one which my family enjoys each year at the seudah on Erev Yom Kippur. I realize that it, too, is comprised of sweet honey and bitter mustard. While delicious, I will also eat it with a prayer that this year, the good should overpower the bad and that we should all merit to see the “honey” in our lives, and not know of any bitter “mustard”.
Wishing all BIB followers a Gmar Chasimah Tova and an easy fast!
Honey Mustard Salmon
6 salmon fillets
1/2 cup honey
1/4 cup yellow or spicy mustard
salt and pepper, to taste
Preheat oven to 400 degrees. Mix honey and mustard in a bowl until incorporated. Rinse fillets and pat dry. Season with salt and pepper. Pour the honey mustard sauce over the salmon and bake for 15 minutes, until flesh is opaque and flakes with a fork.