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Cap off counting of the Omer by joining us for Shavuot Ice Cream Study led by Howard Shatz: “Out of the Desert: The origins and future of the Islamic State (and what it means for Israel)”, Tuesday, May 30, 8:30pm (at the home of Rabbi Bass).
Today is 20 days, which is 2 weeks and 6 days of the Omer
Instructions for counting the omer are found on our Omer Overview Page. You can find the specific blessing for today at chabad.org.
And here’s today’s recipe, contributed by Peggy B..
Salmon With Maple Syrup And Toasted Almonds
Ingredients
- 4 6-oz. salmon fillets
- 1/4 c. brown sugar, firmly packed
- 1/4 c. maple syrup
- 2 – 3 T. Dijon mustard
- Slivered almonds, toasted
Directions
- Preheat oven to 425 degrees.
- Grease 9 x 13 baking pan.
- Combine brown sugar, maple syrup and mustard.
- Lay fillets in pan and top with sugar mixture.
- Cover pan and bake for 10 minutes.
- Uncover, sprinkle with toasted almonds and bake 10 minutes more.
- Preheat oven to 425 degrees.
- Grease 9 x 13 baking pan.
- Combine brown sugar, maple syrup and mustard.
- Lay fillets in pan and top with sugar mixture.
- Cover pan and bake for 10 minutes.
- Uncover, sprinkle with toasted almonds and bake 10 minutes more.
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