My childhood friend, Pam, hosted and enjoyed many guests for her son’s Aufruf (literally meaning “calling up”) Shabbos. It was an exciting Shabbos for Pam, her husband Ron and her family, as her son, Ariel, is getting married this week.
It is customary for a Jewish groom to be called up to recite a brocha (blessing) on the Torah in synagogue on the Shabbos before his wedding. Pam’s guests joined the family and Ariel in synagogue Shabbos morning for a beautiful davening and kiddush.
I prepared a delicious fillet of salmon that Pam served for Seuda Shlishis (third meal on Shabbos afternoon). It is one of those stunningly colorful main dishes that can be prepared in one pan and served so easily as a showstopper buffet option. It was so simple to prepare and oh, so beautiful and delicious.
This dish can be served cold, warm or room temperature and can also be prepared in individual portions.
zucchini, sliced thin
cherry or grape tomatoes, cut in half
mushrooms, sliced thin
peppers, cut into strips
agave syrup or brown sugar
powdered ginger (optional)
granulated garlic or frehly minced garlic
1-2 teaspoons sesame oil or extra virgin olive oil
sesame seeds (optional)
shredded red cabbage, for garnish (optional)
Preheat oven to 425 degrees F.
Cover baking sheet with foil or parchment paper. Rinse salmon fillet and lay flat on covered baking sheet. Very lightly drizzle or brush salmon fillet with soy sauce and agave syrup or brown sugar, being careful to only add what can be easily absorbed by the salmon.
Decorate top of salmon with slices of zucchini, tomato halves, mushrooms and peppers. Drizzle or brush lightly with sesame or olive oil, soy sauce and optional agave or brown sugar atop vegetables. Sprinkle ginger, garlic and sesame seeds on top .
Bake at 425 degrees F for 45 minutes.
Transfer to serving platter and garnish with shredded red cabbage, kale or arugula. I usually serve this with a dipping sauce, too.
To prepare in individual portions, cut individual pieces of salmon and season and decorate each piece with vegetables, seasoning before and after decorating according to above directions. Reduce cooking time to 20-30 minutes, depending on portion size.