Moroccan Salmon

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

Preheat oven to 425 degrees.  Drizzle some olive oil in the bottom of a small baking dish, large enough to hold fillets in one layer.  Sprinkle the salmon with salt and pepper, and place into the baking dish.  In a bowl, mix together the mayonnaise, lemon juice, harissa, and smoked paprika.  Spread the mixture over the fish, then cover with the lemon and onion slices.  Add drained garbanzo beans to dish.  Pour the orange juice around the salmon.
Bake in preheated oven for about 15 minutes.  Turn on broiler and broil the fish for a few minutes to brown.
Enjoy,
Irene