The Shabbat Table: It’s oh-fish-ally summer!

Oriental salmon PIXABAY PHOTO

The Shabbat Table is the latest CJN column from noted chef and food blogger Norene Gilletz. Click here for last week’s recipes.


Good Shabbos, Shabbat Shalom! The weather is sunny and warm and the lazy, hazy days of summer are finally here. I don’t like to spend a lot of time in the kitchen during the hot summer months. I love recipes that are easy to prepare, cook quickly, and can feed a large or small crowd for Shabbat – or anytime. Fish to the rescue!

Salmon requires little preparation and cooks very quickly. You can cook it several ways: in the microwave, on the stovetop, in your oven, even on the grill. It can be served hot, at room temperature, or cold – it’s so versatile.

I always have salmon fillets in my freezer as they’re very convenient. Salmon needs very little marinating time and it can be cooked from frozen – just double the cooking time. Heart-healthy and low in calories, salmon is high in healthy omega-3 fats, which can help reduce your risk of Alzheimer’s and dementia. If you’re having a large crowd, buy a large salmon fillet and grill it on a plank (Planked Salmon, below) – so impressive!

To serve alongside your salmon, prepare some quick, healthy salads and sides. Leftover salmon is an excellent addition to tossed salad topped with non-dairy caesar dressing.

And, of course, don’t forget the challah!. Shabbat just isn’t the same without it.

For a scrumptious start to the upcoming long weekend, choose any one of these versatile salmon dishes. Have a wonderful, relaxing weekend, and Shabbat Shalom!


PLANKED SALMON

Adapted from Norene’s Healthy Kitchen (Whitecap)

Grilling on a cedar plank imparts a deliciously smoky flavour to the salmon and keeps it juicy. Marinating salmon in a lemon-garlic-dill mixture before planking enhances the flavour even more.

FLICKR PHOTO
FLICKR PHOTO

1 (8- x 12-inch, or larger) untreated cedar plank (about 1-inch thick)

1 salmon fillet, with skin (about 2 lb/1 kg)

2 Tbsp lemon or lime juice (preferably fresh)

1 Tbsp extra virgin olive oil

2 cloves garlic (about 4 tsp minced)

2 Tbsp minced fresh dill or basil

Salt and freshly ground black pepper

1 sliced lemon or lime, for garnish

1. Soak the cedar plank in cold water for 1 to 2 hours before grilling; use a couple of unopened cans or other heavy objects on top of the plank to keep it submerged. While the cedar plank soaks, season salmon with lemon juice, olive oil, garlic, dill, salt, and pepper.

2. When fully soaked, remove the plank from the water and shake well to remove any excess. Heat the plank on the grill’s grate over indirect medium heat until hot, about 6 to 8 minutes.

3. Carefully transfer the salmon to the preheated plank (it will be very hot!), placing the salmon skin-side down. Grill for 12 to 15 minutes, until the salmon is cooked through. Turning isn’t necessary. Keeping the lid closed will keep the salmon grilling at an even heat.

4. Spray the lemon slices lightly with cooking spray (or brush lightly with oil) and grill for about 2 minutes on each side.

5. When the salmon is done, carefully remove the hot plank from the grill and place on a heatproof surface. Slide a wide spatula between the skin and flesh of the salmon, then transfer to a serving platter. Garnish with grilled lemon slices and serve hot or cold.

Yield: 4 to 6 servings. Keeps up to 2 to 3 days in the refrigerator; reheats well. Freezes well up to 2 months.

No-Plank Grilled Salmon: Preheat your gas or charcoal grill. Season salmon fillet as desired, oiling it lightly to prevent sticking. Place the fillet, flesh-side down, on the well-oiled grill. At the beginning, the fish will cling to the grate until it has cooked about 7 to 8 minutes. Turn the fish over carefully using a wide spatula and cook the second side 2 to 3 minutes longer or until the fish flakes. This is known as the 70/30 timing rule, which results in a beautiful presentation with great grill marks.

Is it Done Yet?: Fish is done if it’s opaque yet still moist in the centre. It should just flake when gently pressed with a fork. On an instant-read thermometer, the interior temperature should reach 145°F. If overcooked, fish will become dry.

A Grate Tip: If you cooked the fish with the skin on, just slide a flexible metal spatula between the flesh and skin, leaving the skin behind on the cooking grate or pan.


ORIENTAL SALMON

Adapted from Healthy Helpings (Whitecap), originally published as MealLeaniYumm!

Microwave salmon in the winter or grill it in the summer! You can also bake it in your oven – so flexible!

6 salmon fillets or steaks (2 lb/1 kg)

2 Tbsp bottled teriyaki sauce

1 Tbsp lemon juice

1 Tbsp brown sugar or honey

1 tsp minced fresh ginger

1 clove garlic, crushed

1/2 tsp Dijon mustard

2 green onions, thinly sliced

1. Place salmon in an ungreased 2-quart microsafe casserole. Arrange the thicker pieces towards the outside. Combine remaining ingredients except green onions. Mix well. Spread over salmon. Cover with waxed paper or cooking parchment. Marinate at room temperature for 1/2 hour or refrigerate up to 24 hours.

2. Microwave salmon, covered, on high for 8 to 9 minutes. Halfway through cooking, turn salmon over with a wide spatula. When done, fish will flake when lightly pressed and it will be even in colour.

3. Let fish stand, covered, for 4 minutes before serving. Garnish with green onions. Serve immediately.

Yield: 6 servings. Do not freeze.

Oven Method: To cook salmon conventionally, bake uncovered on a parchment-lined baking sheet at 425 F for 12 to 15 minutes. Fish is done if it flakes when lightly pressed.

Grilled Salmon: Salmon can also be grilled on a preheated BBQ. Cooking time depends on thickness of fish. Allow 10 minutes per inch of thickness.

Frozen Salmon? Just double the cooking time and bake it in the oven.

Leftovers? Don’t worry! They can be served cold the next day on a bed of mixed salad greens. Add some cherry tomatoes, thinly sliced cucumbers and red onions. Drizzle with your favourite dressing (homemade or store-bought).


SALMON BALSAMICO

Adapted from Healthy Helpings (Whitecap), originally published as MealLeaniYumm!

Tuna steaks or black cod fillets are also delicious prepared this way.

FLICKR PHOTO
FLICKR PHOTO

4 salmon fillets (1 1/2 lb/750 g) (see Note, below)

salt and freshly ground pepper to taste

1/4 cup balsamic vinegar

2 tsp brown sugar

2 cloves garlic, crushed

2 Italian (Roma) tomatoes, chopped

1 to 2 Tbsp chopped fresh basil or 1 tsp dried (or 1 tsp dried thyme)

1. Arrange fish in a single layer in a sprayed glass baking dish. Sprinkle lightly with salt and pepper.

2. Combine vinegar with brown sugar, garlic, tomatoes, and basil; pour over fish. Marinate for 30 minutes.

3. Preheat oven to 450 F. Bake, uncovered, for 10 to 12 minutes.

Yield: 4 servings. Delicious hot or cold. Recipe multiplies easily for a crowd.

Microwave Method: Cover fish with a layer of lettuce leaves or a piece of cooking parchment. Microwave on High for 6 to 8 minutes, or until fish flakes with a fork. (Tip: If you wet the parchment, you can mold it around the dish.)


 

Norene Gilletz is the leading author of kosher cookbooks in Canada. She is the author of eleven cookbooks and divides her time between work as a food writer, food manufacturer, consultant, spokesperson, cooking instructor, lecturer, and cookbook editor.

Norene lives in Toronto, Canada and her motto is “Food that’s good for you should taste good!” For more information, visit her website or email her at [email protected].