Yesterday I was in charge of logistics for Shabbat in the park, which went swimmingly despite the cold. We boozed a bit to keep warm and commiserated gladly over food. Those with ancestors who lived in the Pale should be proud.
Preparations found me at 10am with four massive warm challot, fresh spanakopita, and a freshly baked salmon sitting on my kitchen table, filling the house with heavenly smells. I will be doing this again.
one tablespoon oil
a whole side of wild or Pacific salmon, about 1.5kg, not farmed or Atlantic
one preserved lemon, cut into 8 slices
one heaping tablespoon capers
one small yellow onion, cut into thin rings
Preheat oven to 400F/200C. Place a piece of parchment on baking dish large enough to fit the fish. Pour the oil on the parchment and spread it evenly on the paper. Rinse the fish and place it on the parchment. Place preserved lemon pieces, capers, and thin slices of onion on the fish. Bake for 20 minutes.