Just because we can’t eat today doesn’t mean we can’t think about food. Before Rosh Hashanah, I posted a request on Facebook asking for ideas for healthy recipes. Ruti mentioned that for her family poached salmon has become a “must have” meal for this holiday.
Salmon being one of my favorite food, I got in touch with Ruti who kindly sent me her recipe. Here it is. I followed it to the letter with one exception: I used preserved lemons instead of fresh ones.
I slice onions very thinly, and cover the bottom of the deep frying pan. Perhaps two or three. Then I lay the salmon on the onion bed. On top of the fish fillet, I sprinkle salt, pepper, and perhaps a bit of crushed garlic. On top of this, I decoratively place thin slices of lemon. Then I fill the pan with water, to just above the onions, and lay in a few sprigs of dill.
Once the water boils, I reduce the heat, cover the pan, and simmer for a few minutes. When the fish begins to lose its translucence, I turn off the heat, and let it sit in the broth for perhaps a half an hour. As is the nature (at least for me) of cooking fish, getting it to the right level of “doneness” is tricky. The fish can be served hot or cold. I general serve it warm or at room temperature at night; and if there are leftovers, it makes a very lovely cold repast for lunch.