Salmon in the Sukkah

It is a good thing I like to cook because there was ALOT of cooking happening at Chabad House in the last few days. We ended up having our Yom Tov meals at the Chabad House Sukkah because our Sukkah at home is simply too small. We averaged 40-50 people for each of the two dinners and lunches during the first two days of Sukkot.

I was over the moon excited that Levi (along with the help of my brother) did the bulk of the shopping and just left me to create yummy foods!

This Sukkot, we decided to get Shalom his very own Lulav and Etrog set. Watching the glimmer in his eyes when he used his Lulav and Etrog during Tefillah was incredible. I loved watching him take such immense joy in performing a Mitzvah!

So what did we eat this Sukkot? We had zucchini soup one night and sweet potato- carrot soup the other, brisket one night and rosemary chicken the other. We had a wide variety of salads including garden salads, purple cabbage, spinach-portobello and many others :) We also enjoyed roasted carrots and orzo with sauteed veggies, chicken stir fry, fried rice and who knows how many other foods.
One of my favorites was the salmon I baked for the first night of Sukkot. The fish was created based on what I thought my father had told me he put in the salmon I had at my parents' home a little while ago - I called him at the end to make sure I hadn't missed any ingredients :)

Chag Sameach!

Balsamic Salmon

Salmon
Kosher salt
Balsamic vinegar
Extra virgin olive oil
Garlic
Pepper
Onion soup  mix

Preheat oven to 400. Place salmon in a pan and sprinkle with kosher salt - allow to sit for a few minutes. Drizzle on a small amount of olive oil and balsamic vinegar. Sprinkle a good amount of garlic and pepper. Add a small amount of onion soup mix (Goodman's is my favorite). Rub everything into the fish and bake until fish flakes easily.