L ifestyle /C ulture
Rosh Hashanah:
Last-Minute Recipes
F OO D
LINDA MOREL | JE FOOD COLUMNIST
3 branches of fresh dill,
plus more for garnish
1 onion, peeled and cut into
chunks 2 cloves garlic, peeled and
cut in half
Nonstick vegetable spray.

2½-pound piece of salmon
fillet Kosher salt to taste
1 lemon, sliced
ROSH HASHANAH IS
catching many people by
surprise this year.

Falling on the heels of
Labor Day weekend, the Jewish
New Year begins on the eve of
Sept. 6 — when you’re usually
winding down from vacation.

Summer is hardly over. You
haven’t put away the beach
towels for the season.

Because the temperature
hovers on the high side, it’s too
hot to crank up the oven.

Yet you want to celebrate
the Jewish New Year in a
respectful, festive way. You
want the holiday to be as
special as it’s always been.

Although you usually rely on
make-ahead Rosh Hashanah
foods, a new strategy would
be more helpful at this point.

Forget labor-intensive recipes
that require a lot of work, long
lists of ingredients and compli-
cated directions. You don’t
have time for that.

Now that summer is colliding
with fall, you need a menu that
is quick and refreshing. You
need elegant recipes that come
together at the last minute —
recipes that exude simplicity and
keep you calm as you prepare
easy, yet stunning, foods at this
busy time of year you never saw
coming. Into the bottom of the fish
poacher, wok or sauté pan,
place the white wine, water,
three branches of dill, onion
and garlic. Spray the top side
of the rack with nonstick spray
and put it in place.

Place the salmon on the
rack, skin side down. Sprinkle
it generously with salt. Place
the lid on top. On a high flame,
bring it to a boil. Reduce the
flame and steam on a fast
simmer for 10 minutes, or
until the salmon flakes when a
knife point is inserted into the
thickest part.

Using a wide spatula, carefully
move the salmon to a platter
and cool it to room temperature.

Cover it with plastic wrap and
refrigerate until chilled, at least 3
hours, or up to 24 hours.

When ready to serve,
garnish the salmon with a
generous amount of dill fronds
and sliced lemon. Serve with
Dijon Mustard Sauce (below).

COLD POACHED SALMON |
PARVE DIJON MUSTARD SAUCE |
PARVE Serves 4-6
Equipment: a fish poacher, a
wok with a rack or a deep sauté
pan fitted with a rack and lid
½ cup reduced-calorie
mayonnaise ¼ cup Dijon mustard
¼ teaspoon garlic powder
1 cup dry white wine,
such as pinot grigio or
sauvignon blanc
2 cups water
Place the ingredients in
a small bowl and mix them
together with a spoon until
thoroughly combined. Cover
freeskyline / iStock / Getty Images Plus
See Last-Minute, Page 30
28 AUGUST 26, 2021
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