Soon after the Jewish New Year comes Yom Kippur; the holy day that commemorates the repentance of sins.
Also called the Day of Atonement, Yom Kippur is observed during a 25-hour fasting period. Thus, the previous day is spent feasting with families and friends.
Traditional dishes eaten on the eve of Yom Kippur includes breads and pastries, like Honey cake, Challah, Kugel and Rugelach, pastas and rice, poached fish (Gefilte or any other), and meats, excluding pork, of course.
Though the High Holiday is all about tradition, you can still play around with some of Savta’s recipes to really satisfy your appetite. After all, multiple servings are certainly welcome!
Poached Salmon with Beet Horseradish
Makes: 3 Servings
Prep Time: <5 minutes
Total Time: 10 minutes
- 1 pound salmon fillet (with or without skin)
- ½ cup white wine
- ¼ cup water
- ½ tablespoon dried basil leaves
- ½ tablespoon butter, salted
- 1 teaspoon chopped garlic
- 2 whole beets, leaves and stems removed, peeled*
- 2 ½ tablespoons horseradish
- ½ lemon squeezed
- ½ tablespoon honey
- dash of course ground black pepper
*If using whole beets with greens and all, make use and sauté the greens in some white wine for a delicious side!
- In a medium-sized pot, cook garlic and butter over medium-high heat. Add white wine and water. Bring to a boil, then reduce to medium heat.
- Add fish to the pot and season with dried basil. (Note: Liquid should come hallway up fish. Add more water or wine if necessary)
- Continuously spoon liquid over the top of the fillet. Cook for about 5 minutes or until done. Add pepper to taste.
- In a food processor, puree beets, horseradish, lemon and honey and blend well. Serve a dollop on top of the poached salmon.
Nutrition Facts Per Serving: 375 Calories, 18 g Fat (3 g Sat), 94 mg Cholesterol, 176 mg Sodium, 10.5 g Carbohydrate, 1.5 g Fiber, 32 g Protein
Article originally published on the Pathmark Wellness Blog