My mother always hummed when she cooked. Typically, the small radio on the kitchen counter was turned to the Yiddish radio station, but if not, there was always a station that played sentimental music, lots of Dean Martin and Frank Sinatra. I loved knowing that when I came home, music would be in the air and dinner on the stove. She didn’t like the sound of silence and I must admit, neither do I. My ritual is almost identical, with a modern twist. I walk into my kitchen and head straight for the radio, or my IPOD, and only then do I begin to cook.
I have family members in three different countries this weekend, and so here are my plans for a quiet Friday afternoon. A glass of wine, some music, and Moroccan Salmon. It’s raining outside and So Far Away is playing on the IPOD. Not too bad. Shabbat Shalom.
Moroccan Salmon
1 pound of salmon fillets
salt and pepper to taste
4 thin slices of lemon
1/2 onion, thinly sliced
1/3 cup mayonnaise
1 tsp. lemon juice
1 tsp. harissa
1/4 tsp. smoked Spanish paprika
2 tbs. orange juice
1 can garbanzo beans, drained
