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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 23 days, which is 3 weeks and 2 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 Alan Y..
Miso Salmon
Ingredients
Ingredients
- 1 ½ lbs. salmon fillet (boneless)
- 1 tablespoon chopped fresh dill
Marinade
- 3 tablespoons medium-colored miso
- 3 tablespoons mirin
- 1 ½ teaspoons toasted sesame oil
- 2 tablespoons minced scallions
- 1 tablespoon minced fresh ginger
Directions
- Mix marinade ingredients
- Lightly oil baking pan
- Cut salmon to fit and place in pan
- Pour marinade over salmon
- Let marinate at least 30 minutes
- Preheat oven to 475⁰
- Bake 18-22 minutes on highest rack
- Broil 3-6 minutes until marinade/salmon begins to brown
- Place on a serving plate and sprinkle with dill
- Mix marinade ingredients
- Lightly oil baking pan
- Cut salmon to fit and place in pan
- Pour marinade over salmon
- Let marinate at least 30 minutes
- Preheat oven to 475⁰
- Bake 18-22 minutes on highest rack
- Broil 3-6 minutes until marinade/salmon begins to brown
- Place on a serving plate and sprinkle with dill
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