JTA – So much at the Jewish New Year is sweet – first fruits, honey, honey cake. By the time Sukkot rolls around, we’re often looking for something savory to offset it all.
Regardless of the time of year, we have some favorites in our house. One is smoked salmon with cream cheese and vegetables on an everything bagel. This menu is a riff on that very dish, but with a lighter and healthier take on the very foods that make the flavors so delicious.
For a time-saver, the fish can be crusted ahead of time and set, covered, in the fridge. This salmon is also delicious served cold the next day.
Everything bagel spices are now sold commercially, but they are also very easy to make at home.
Everything Bagel Crusted Salmon
1 teaspoon poppy seeds
1 teaspoon sesame seeds
1 1/2 teaspoons kosher salt
1 1/2 teaspoons dried garlic
1 1/2 teaspoons dried onion
1/2 teaspoon red pepper flakes, optional
4 5- to 6-ounce salmon fillets
2 tablespoons olive oil
Mix the spice ingredients together in a small bowl and crust each piece of salmon with the spice mix.
Heat half the olive oil in a skillet over medium heat, then cook 2 pieces of salmon skin side down for about 3 minutes, flip and cook on the seeded side another 5 minutes or so until cooked through to your liking. Repeat with the other 2 two pieces of fish. Set aside.
Creamy Tahini Salad
1/4 cup tahini
2 lemons, juiced
2 tablespoons hot water
Salt to taste
2 English cucumbers, washed, sliced and quartered
2 cups cherry tomatoes, washed and quartered
In a small bowl, whisk tahini, lemon juice and hot water, season to taste with salt.
In a large bowl, combine vegetables and toss to mix the tahini mixture. Plate the tahini salad first followed by a piece of salmon. Top each plate with leftover everything bagel mix.
10 Garlic Broccoli Rabe
10 cloves garlic, peeled
3 tablespoons olive oil
2 tablespoons hot water
2 large bunches broccoli rabe, washed with ends removed
Kosher salt to taste
In a blender, combine garlic with olive oil and hot water until well mixed and the garlic chopped.
Place broccoli rabe in a large sauté pan over medium heat, then pour garlic oil mixture on top. Cook until the broccoli rabe is just cooked through and tender, but still bright green, about 4-5 minutes. (You may loosely cover the pan to help the steaming process.) The liquid will have evaporated.