Shabbat Recipe (Matcon l’Shabbat)
Since Shabbat dinner is a special time of sharing, as part of the sister city program, we are starting a project of common recipes for Shabbat between the two communities. Every week we will upload a Shabbat recipe to the Federation’s website, at times it will be from Hof Hacarmel and at times from the New Hampshire’s community. Once a month, a recipe will be in the Reporter. Our first recipe is from Hof HaCarmel resident, Shmuel Erez.
Pink Norwegian salmon
from Hof HaCarmel resident, Shmuel Erez
Ingredients:
Pink Norwegian salmon fillets, skin on,
scaled and pinboned, about 1.5 pounds.
1 big onion
1 tomato
1 big sweet potato
Lettuce leafs- to match the number of people
2 Garlic cloves (or according to your taste)
Tabasco sauce
Extra virgin olive oil
Grained mustard
Ground black pepper
Deep frying pan + lid
Directions:
After washing the vegetables, cut the sweet potato into big round slices, according to the number of salmon pieces and people dining.
Do the same with the onion and the tomato, so that there is a half slice each per person.
Crush the garlic cloves.
In a deep frying pan, heat a little olive oil and then arrange the sweet potatoes on the bottom.
On top of the sweet potatoes place the frozen salmon.
On top of the salmon place half a slice of tomato and half a slice of onion.
Cover the pan with the lid and lower the heat to minimum.
Cook 6 minutes.
After 6 minutes drip 2 drops (or according to your taste) of Tabasco on each piece.
Sprinkle a little black pepper and add the garlic to the bottom of the pan.
Don’t let the oil burn, if you need to, add more.
Close the lid. Cook 3 more minutes.
Then stick a fork in the center of the salmon, if the tip of the fork is hot, the salmon is ready; if not, close the lid and try again after another 2 minutes.
Next time you will already know the timing, it should be 10-15 minutes.
Presentation:
On plate margins, sprinkle symmetrically, two rows of grained mustard and center a lettuce leaf.
Place the salmon on the lettuce and the onion and tomato on top of that.
Place the sweet potato in the side.
Submit a recipe
If you wish to send your recipe, you may do so to this email: Israeli@jewishnh.org
The subject should include the word “recipe.” The email should include your picture, a few words about yourself and about the recipe - perhaps it’s a family recipe, or maybe there is an interesting or funny story behind it… The recipes should be kosher to include all denominations.
About the cook:
Shmuel was born in 1973, right after Yom Kippur War. When he was three, his parents moved to Nir Etzyon - A religious “Moshav Shitufi” (cooperative village) in Hof Hacarmel. His father, Haim Erez, is a member of the Hof Hacarmel council. Shmuel is a broker in the American capital market, and the marketing and developing director in an Israeli investments company.
He is a partner in two different initiatives - in the field of capital marketing and health products. And he is also the developer of a new treatment that combines Chinese medicine, western medicine, shiatsu, herbs, oils, kabbalah and Buddhism.
I learned to cook at a very young age from my mother, Naomi. I enjoy experimenting with food, and some of my experiments turned out quite good, like the pink Norwegian salmon. Let me know how the salmon turned out: samxs7@gmail.com or on Facebook. It’s important that you keep the lid closed so that the moisture will stay and keep the salmon tender and not dry out. Don’t wait between the time you take it out and the time you eat it, it gets cold quickly. Le’hitraot & B’tayavon, Shmuel