Monday, September 28, 2009

fast to feast

The Yom Kippur fast. No food or water for 24 hours. Should be a cinch. Right? Wrong. I love my 3 squares plus snacks. Don't you? When extreme crabbiness sets in around 4:00 this afternoon, I'll be thinking of just how delicious this salmon will be.

This is what I'm making for the break fast. Click here to enjoy the complete story.

Almost Aunt Sandy's Sweet and Sour Salmon by Melissa Clark from The New York Times

6 c. fish broth
3 garlic cloves, smashed and peeled
1 bay leaf
salt and freshly ground black pepper to taste
1 small red onion, thinly sliced
1/2 bunch thyme
8 center cut skin on wild salmon fillets, 3 oz. each
1/2 c. golden raisins
1 small lemon, thinly sliced
1/4 c. balsamic vinegar
2 T light brown sugar
Challah, for serving

  1. Preheat oven to 350 degrees . In a large pot, simmer fish broth with garlic, bay leaf and salt for 15 minutes
  2. In a 9x13 inch baking dish, scatter red onion and half of the thyme. Place salmon on top, skin side down, and season with salt and pepper. Scatter remaining thyme, raisins and lemon on top.
  3. Stir vinegar and sugar into broth and let simmer for 1 minute to dissolve sugar. Remove garlic and bay leaf from broth; carefully pour broth over fish. Bake for 8 to 10 minutes, until fish is just cooked through to your liking. Serve hot, warm or cold with challah for dipping into broth.
empty plate photo- my daughter
salmon photo - Andrew Scrivani for The New York Times


  1. Shari - I can't wait to try this salmon recipe. And I love the photo - so cool. Good luck in the am - hope it goes well!

  2. This comment has been removed by the author.

  3. Good luck Shari. I will be sending good thoughts your way at 4:00 o'clock! Great photos! Appreciate the recipe. Sue

  4. Had the salmon tonight . Loved the lemony taste .A good change from my poached fish ! Nini


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