Salmon was always abundant on both the east and west coasts of America. The waters of the Northwest are particularly abundant with salmon, where it is known as "Alaskan turkey."
New England first began canning salmon in 1840, shipping it all the way across the country to California. By 1864, the tables were turned, with California supplying the east with canned salmon. The waters of the East became fished out so that today all Atlantic salmon comes from Canada or Europe.
Fish is not considered a meat product in kosher cooking and can be served with cheese or other dairy (milk based) products in sauces or enhancements.
My recipe for baked salmon is very simple. You can either bake it or use the microwave if you want it in a hurry. Either way it comes out great.
- 2 thick slices of fresh salmon about 2 inches wide
- Garlic powder
- Lemon juice
- Salt to taste
- Place the salmon in a wide bowl that is oven or microwave safe.
- Sprinkle lemon juice and garlic on both sides.
- Cover the salmon with marinade and sprinkle some oregano on them.
- Keep in the refrigerator for about one hour to marinade in the sauce.
- After about an hour, place aluminum foil over the bowl with the salmon. Bake at 350 degrees for about 30 minutes.
- Turn and bake for another 30 minutes. (Or you can bake it in a microwave oven for three minutes on each side, turning them over before you bake for the last three minutes. Do not use aluminum foil in the microwave, cover the bowl with plastic or a paper towel. Let stand for about four minutes before removing the covering)
- Serve with a baked potato and asparagus or any other vegetable of your choice.
- A side dish of health salad is always welcomed.
- I always put out lemon juice incase anyone wants to enhance the salmon a bit more.