Shabbat Recipes | Salmon With Fresh Pineapple Salsa for the Sabbath

Salmon With Fresh Pineapple Salsa

Shabbat recipes are special Jewish recipes that are served on the Sabbath. The Sabbath is a Jewish day of rest that prohibits Jews from doing any type of work, including cooking. Because of this, Sabbath meals are usually prepared a head of time. The Sabbath, or Shabbat, begins at sun down Friday evening and ends when three stars appear in the night sky on Saturday night.

While many religions tell you what you need to do on holy days, Jewish laws for Shabbat focus more on what you are not allowed to do. There are actually 39 categories of things that are prohibited on the Shabbat. However, what each denomination of Judaism observes is going to vary. Some of the activities that are prohibited on the Sabbath, or Shabbat, including: sowing, reaping, selecting, grinding, kneading, baking, tying, slaughtering, building, extinguishing a fire, kindling a fire and tearing.

There are many traditional meals that are served on the Shabbat. Beef recipes and chicken recipes are popular because they can be prepared ahead of time, cooled and served the next day. In addition to beef brisket, baked chicken, salmon recipes are also popular on the Shabbat. Salmon is a great option because it is usually used in healthy recipes that provide beneficial omega 3 fatty acids and quality protein.

Salmon With Fresh Pineapple Salsa

Ingredients

2 cups coarsely chopped fresh pineapple

1/2 cup chopped red sweet pepper

1/4 cup finely chopped red onion

3 tablespoons lime juice

1 tablespoon snipped fresh cilantro or chives

1 tablespoon honey

1 small fresh jalapeno pepper, seeded and finely chopped

1 1-pound fresh skinless salmon fillet, 1 inch thick

1/4 teaspoons group cumin

Utensils:

Indoor electric grill

Preparation:

For salsa, in a medium bowl combine pineapple, sweet pepper, onion, 2 tablespoons of the lime juice, the cilantro, honey and jalapeno pepper. Cover and refrigerate up to 2 hours.

Lightly grease the rack of an indoor electric grill or lightly coat with cooking spray. Preheat grill. Rinse fish; pat dry with paper towels. Cut into 4 serving-size pieces. Brush both sides of fish with the remaining lime juice and sprinkle with cumin.

Place fish on the grill, close lid. Grill until fish flakes easily when tested with a fork. (For a covered grill, allow 4 to 6 minutes. For an uncovered grill, allow 8 to 12 minutes, gently turning once halfway through grilling.) Serve the fish with salsa.

Makes 4 servings.

Shabbat recipes are special Jewish recipes that are served on the Sabbath.