Issue 571: Maple-Mustard Salmon

Rivky Kleiman

It’s sweet. It’s savory. It’s a whole new taste for salmon

Wednesday, December 13, 2017

Food and prop styling by Renee Muller Photography by Moishe Wulliger

A delicate blend of flavors that will be enjoyed by all.

Preheat oven to 350°F (180°C).

Whisk all ingredients except for salmon together. Arrange the salmon in a baking dish and spread the maple-mustard sauce on top. Bake for 20 minutes.

Conversations

The Fortunes of War
Rabbi Moshe Grylak We’re still feeling the fallout of the First World War

Some Lessons, But Few Portents
Yonoson Rosenblum What the midterms tell us about 2020

Vote of Confidence
Eyan Kobre Why I tuned in to the liberal radio station

5 out of 10
Rabbi Dovid Bashevkin Top 5 Moments of the Kinus

Day in the Life
Rachel Bachrach Chaim White of KC Kosher Co-op

When Less is More
Rabbi Ron Yitzchok Eisenman How a good edit enhances a manuscript

It’s My Job
Jacob L. Freedman “Will you force me to take meds?”

They’re Still Playing My Song?
Riki Goldstein Yitzy Bald’s Yerav Na

Yisroel Werdyger Can’t Stop Singing
Riki Goldstein Ahrele Samet’s Loi Luni

Double Chords of Hope
Riki Goldstein You never know how far your music can go

Will Dedi Have the Last Laugh?
Dovid N. Golding Dedi and Ding go way back

Battle of the Budge
Faigy Peritzman Using stubbornness to grow in ruchniyus

The Challenging Child
Sarah Chana Radcliffe Strategies for raising the difficult child

Bucking the Trend
Sara Eisemann If I skip sem, will I get a good shidduch?

The Musician: Part 1
D. Himy, M.S. CCC-SLP and Zivia Reischer "If she can't read she'll be handicapped for life!"

Your name	Your email address
You friend's name	Your friend's email address
Please type the characters you see in the image into the box provided.	Message