Don and I are in Colorado for a medical conference.  The Nine Days (nine sad days leading to Tisha B’av, day the Jewish Holy Temple was destroyed) have begun and it is customary not to eat meat products or drink wine during this period of national mourning.  Since we are not in close proximity to a major city, our food options are limited.

In the past, we have employed some very creative options to prepare our food while away from home.  On a ski vacation out West many years ago, Don heated up our last frozen portion of stuffed cabbage on the engine block of our rental car on the way from the ski resort back to the airport.  I still cannot believe that I ever allowed him to do that.  I still am not sure if we risked our lives with this crazy maneuver.  I recall that Don thought it was simply the best stuffed cabbage ever.  I am sure that I would NEVER recommend anyone preparing a frozen dinner that way, but it does make for a very memorable story.

For this vacation,  I brought along an inexpensive omelet maker.  An omelet maker is very similar to a sandwich maker but with smaller wells to contain the omelets.   I planned to use the omelet maker to prepare my morning breakfast and that we would just eat tuna and veggie burgers for dinner.

Aaron, who is traveling with us, insisted that we try to make fresh salmon in the omelet maker.  I was  a naysayer, but finally agreed to try it.  We purchased some small pieces of salmon.  We sprayed the omelet maker with cooking spray and placed a piece of salmon, sprinkled with a dry rub and some lime juice, in each well.  We cooked the salmon for about 10-15 minutes and enjoyed the most delicious fresh salmon.

They say that necessity is the mother of invention.  Thanks, Aaron, for planting the seed for this inventive recipe.  It was a winner.

INGREDIENTS

cooking spray

salmon fillets (see kosher notes)
seasoning or spice rub
fresh lemon or lime

DIRECTIONS

Spray wells of omelet maker, top and bottom.  Place a piece of salmon in each well.  Top with seasonings and a squeeze of citrus.  Close cover and cook for 15-20 minutes until salmon flakes easily.  Serve with a squeeze of lemon or lime.  Enjoy!

NOTES

I would assume that a sandwich maker would work well for this recipe, too.  It is similar to the omelet maker, but with larger wells.

KOSHER NOTES

Kosher laws require fish to have scales and fins in order to be kosher.  Some kashrut authorities allow the purchase of salmon even from a non-kosher purveyor because of its distinctive red flesh. This blog was not designed to be your kosher authority, so please consult your local rabbinic authority regarding using salmon in this way.