MIDDLE EASTERN GRILLED CORN
I’ve eaten corn around the world, from the corn stews and pies of Chile and stir-fries in China, to fire-roasted whole corn in Laos and cups of heated canned corn from street stands in Jordan. But my ...
During my childhood, I thought Jews mainly ate two types of fish—gefilte (served with horseradish) and lox (served with bagels and cream cheese). One of the joys of being a grownup and cooking for myself was discovering the meaty, clean taste of fresh salmon. Salmon is the most popular fresh fish in the U.S. for a reason. It’s mild tasting, widely available, good for you, and very versatile. For the best taste and to support the environment, choose wild or sustainably raised salmon.
In this recipe, the spices and mint mesh with the citrus and honey sauce, making it perfect for a Shabbat dinner when you want big flavor without a lot of fuss. The optional Sichuan peppercorns, the dried husks of the seeds of several species of prickly ash, add a mild, pleasant tingle. They are available in spice stores, Asian and specialty markets, as well as online. Crush them lightly in a mortar and pestle or with a meat tenderizer mallet before using. If you are worried about their intensity, start with 1/2 teaspoon and add more if desired.
Dishes with honey are traditional during the fall holidays and a way to wish for a sweet New Year at Rosh Hashanah. Fish are also said to be lucky and are often part of Shabbat and holiday menus.
Ingredients
- 1/3 cup fresh orange juice, blood orange juice, or tangerine juice
- 1/2 cup light-colored honey
- 1/2 teaspoon dried mint
- 1/4 teaspoon salt
- 1/4 teaspoon cayenne pepper or paprika
- 1/4 teaspoon ground black pepper
- 1/2 to 1 teaspoon Sichuan peppercorns, lightly crushed, optional
- Vegetable oil for the baking sheet
- 11/2 to 2 pounds salmon fillet
- 6 tablespoons thinly sliced green onions
Instructions
In a small bowl, mix together the orange juice, honey, mint, salt, cayenne, black pepper, and crushed Sichuan peppercorns (if using) to make a marinade. Set aside half
of the marinade to use later for the sauce.
Grease a rimmed baking sheet with oil. Place the salmon, skin side down, in the pan
and brush the top of the salmon with some of the marinade. Let sit for at least 30
minutes or up to 60 minutes, brushing often with the marinade.
Preheat the oven to 350°F.
While the fish is marinating, pour the reserved marinade into a small saucepan over
medium heat and bring to a boil. Lower the heat to low and simmer, uncovered, stirring occasionally, until the liquid is reduced by two-thirds, 15 to 20 minutes. Taste,
and adjust the salt and other seasonings, if desired. Set the sauce aside.
Brush or spoon the remaining marinade over the salmon. Roast for 15 to 20 minutes, basting with the pan juices after 10 minutes, until the salmon is cooked to the desired doneness. For fully cooked fish, it should read 145°F when an instant-read thermometer is placed in the thickest part of the fillet. The flesh should be opaque all the way through but still be very moist.
To serve, transfer the salmon to a platter and spoon the sauce over the fish. Sprinkle with green onions and serve warm, at room temperature, or chilled.
MAKE IT IN ADVANCE: The fish and sauce can be made up to 2 days ahead and refrigerated separately in airtight containers
Visit FaithKramer.com for links to more of her writing about Jewish customs and food, travel and global ingredients and recipes.
Recipe reprinted with permission from 52 Shabbats: FRIDAY NIGHT DINNERS INSPIRED BY A GLOBAL JEWISH KITCHEN By Faith Kramer The Collective Book Studio/December 2021
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