Kirk Halpern, founder and CEO of Farmers & Fishermen along with his son, Ben, have been very busy fulfilling the endless orders for salmon, lamb and traditional items for the Jewish Holidays.
“At Farmers & Fishermen, we have a passion for sourcing from small farmers and fishermen the freshest and highest quality meat and seafood to both our restaurant partners and valued home delivery customers throughout our community,” Halpern told the AJT.
“Rosh Hashanah allows my son, Ben, my wife, Lori, and me the incredible opportunity to help other Jewish families enjoy home-cooked meals that are wholesome and delicious with an emphasis on having a sweet new year! Whether it be with our fresh Top Paddock lamb loins or fresh Norwegian salmon flown in directly from our partners at Leroy Seafood, our original recipes focus on sweet natural ingredients like figs, pomegranates, and honey — all of which highlight our wholesome proteins in the sweetest way possible!
“We look forward to incorporating our own home-grown figs from our garden into our Rosh Hashanah cooking and hearing and seeing how your family made your holiday meal extra special by tagging us @farmersandfishermenpurveyors! Happy Rosh Hashanah and ‘have a sweet new year’ from our family to yours.”
Honey and Horseradish Glazed Norwegian Salmon
(makes four servings)
1 tablespoon horseradish, drained
1 teaspoon ground ginger
2 teaspoons molasses
½ cup Manischewitz honey
2 tablespoons creole mustard
2 tablespoons olive oil
ground white pepper
4 (8 oz.) Norwegian salmon filets
1 tablespoon fresh chopped dill
In a small bowl, mix the ingredients for the glaze until thoroughly combined. Set aside.
Pat salmon filets dry and season with kosher salt and ground white pepper. Place a 12” nonstick skillet over medium high heat. When ready, add 2 tablespoons of olive oil and then gently place the salmon in the pan to sear, presentation side to the pan. Without disturbing, cook for 2-3 minutes to create a nice crust. Gently turn the salmon filets over and reduce heat to medium low. Add the honey glaze and cook 3-4 minutes longer. As the glaze reduces, gently spoon a little over the top of the salmon. Remove the salmon from the pan and transfer to warmed plates. Add fresh chopped dill to the pan and spoon the sauce over the salmon to finish. Serve with sides of choice (I really enjoy Garlic Parmesan Roasted Fingerling Potatoes with this dish).
Robyn Spizman Gerson