JCC Winter Program Guide - Flipbook - Page 18
Passover
Passover: Finding Freedom
in the Narrow Places
Serve This at Your Seder:
Pink Horseradish & Dill Salmon
By: Liz Levin, Director of Jewish Life
and Learning
Serves 8 to 10
Ingredients:
This week-long holiday commemorates the
Exodus from Egypt, when the Israelite slaves
became free people. Mitzrayim, the Hebrew
word for Egypt, can also be translated as
"narrow place." The story of Passover can
inspire us to work through the "narrow places"
in our own lives.
• One 3-pound side of salmon, skin-on
• 2 tsp kosher salt (plus more for seasoning)
• ½ cup horseradish with beets
• ½ cup finely chopped dill, plus more for garnish
• 3 tbsp honey (plus more if desired)
• ½ tsp freshly ground black pepper (plus more to
taste)
We all know what it means to feel constricted.
A job loss, a divorce, a frightening diagnosis.
These are the narrow places that test us, that
make the path forward feel impossible to find.
And while we are each navigating our own
private struggles, so too is the person sitting
next to us at the Seder table, and the neighbor
we pass on the street.
The Haggadah (the story we tell) teaches that
each of us is obligated to see ourselves as
though we personally came out of Egypt. This
is not simply a historical exercise. It is an
invitation. When we connect the Exodus story
to our own narrow places, we tap into something
ancient and deeply human: the knowledge that
constriction is not permanent, that there is a
way through, and that we do not journey alone.
This Passover, may we each find our center, and
find our way out together.
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Recipe by: Adeena Sussman
Instructions:
1. Preheat the oven to 300°F (150°C).
2. Prepare the salmon:
• Pat the salmon dry with paper towels.
• Place it on a parchment-lined rimmed
baking sheet.
• Season lightly with salt.
3. Prepare the horseradish mixture:
• Squeeze excess liquid from the horseradish.
• In a medium bowl, combine: horseradish, dill
honey, 2 tsp salt, pepper
4. Coat the salmon:
• Spread the horseradish mixture evenly over
the top of the salmon.
5. Roast the salmon:
• Place in the oven and roast 20-25 minutes
for medium-rare, until the salmon is
silky and slightly darker inside.
• A meat thermometer should read 125°F
when inserted into the center.
6. Optional – cook to medium:
• Roast 7–10 additional minutes if you
prefer the salmon more well done.
7. Finish and serve:
• Season with additional salt and pepper to taste.
• Garnish with more dill before serving.
