SALMON WITH PISTACHIO BASIL BUTTER (dairy)

CHEDDAR BROCCOLI SMOKED WHITE FISH POTATOES (dairy)

Cook time: 30 minutes if using a microwave, 75 minutes if using a standard oven

Salmon Stuffed Baked Potatoes (dairy)

ZUCCHINI AND SMOKED SALMON ROLLS WITH DILL SAUCE (fish)

This looks like sushi and is a great substitute for gefilte fish.

CITRUS ZEST SALMON (fish)

The zest from orange and lemon rinds add a depth to the subtle taste of the salmon.

APPLE BRAISED SALMON WITH CITRUS SPICED COUSCOUS

LYONNAISE HOT POTATO SALAD

AVOCADO AND GRAPEFRUIT SALAD WITH HONEY DRESSING

Barley Salad

Barley is available in two forms: Scotch (hulled or pot) and pearl.  Scotch barley has had only the outer husk removed and requires a long soaking period and 2 to 3 hours to cook.  Pearl barley has been further refined by steaming and polishing—a process that removes the entire husk, leaving only the pearl or inner kernel.  Pearl barley requires a shorter cooking time of about 30 minutes.

Indian Cabbage Salad

Most leafy greens in India contain too many insects to eat raw. As a result, Indian salads primarily consist of marinated non-leafy vegetables. Since bugs can be more easily removed from cabbage, it became one of the few widespread Indian greens. The flavor of this cabbage salad is very different from the European coleslaw.

Salata Sabanigh ma Rumman (Syrian Spinach Salad)

Spinach salads, both raw and cooked, have long been popular in the Mediterranean and Near East.  It is served on Rosh Hashanah, especially when combined with other symbolic foods such as pomegranates.

Salata Latsheen wa Tamir (Moroccan Orange and Date Salad)

Desser Miveh (Persian Fruit Salad)

Bulgur wa Fawake (Middle Eastern Fruited Bulgur Salad)

SALAMI AND HORSERADISH EGG SALAD (meat)