When I began writing this column, I knew that the majority of
recipes would be meats. Although I include these recipes, I also
feel it is my duty to include recipes for those who lead a
vegetarian lifestyle.
When I began writing this column, I knew that the majority of recipes would be meats. Although I include these recipes, I also feel it is my duty to include recipes for those who lead a vegetarian lifestyle. This month, I come upon another instance where I will apply the same spirit of inclusiveness. I will feature a Christmas edition later this month, but this week, I put a grilled twist on a classic Jewish dish for the Chanukah holiday.
For those who are not familiar with Chanukah, it is the Jewish festival of lights, which takes place over eight consecutive nights. The holiday celebrates a miracle where a lamp with one night’s worth of oil burned for eight nights. The holiday is celebrated in modern times with family, food, prayer and lighting a candle for each night the lamp had burned. Although I am not familiar with the prayer and religious aspect of the holiday, I am familiar with the food.
Many of the foods served have a great deal of symbolism. In fact, quite a few of the foods are cooked in oil as a reminder of the oil that burned in the lamp. A few of these foods are potato pancakes and Sufganiyot – jelly filled doughnuts.
A few of my friends, who happen to be Jewish, enjoy teaching me some of their families’ Chanukah traditions. My friends conduct their everyday eating habits in a modern tradition. They do not always observe kosher ways during the rest of the year. One such friend talks about how his family is able to purchase kosher pork, too. But during Chanukah, the traditions are alive and respected.
There are a variety of ways to keep kosher, depending on how strict the family is in the observance. For some families, keeping kosher means that meat products and dairy products are not served together or consumed on the same evening. Some may also include the service of kosher-certified foods.
This week’s recipe borrows some of the kosher ideas for Chanukah. But instead of grilling kosher lamb, beef or chicken, I will work with a dairy dish.
Many people are familiar with beautiful smoked salmon and cream cheese for making lox and bagels. In this week’s recipe, I chose to replace the smoked salmon with a flavorful piece of grilled salmon, thereby giving the classic dish a modern twist. The marinade contains olive oil, in observance of the tradition of oil-cooked foods. After the salmon is marinated and grilled, it is flaked and served along with cream cheese on a bagel. As a note, many families feel that the combination of fish and dairy is still keeping kosher.
Even if you do not celebrate Chanukah, this grilled substitution of lox makes a nice accompaniment to a beautiful brunch. Although it may be served warm, I think it is best served chilled because the warm salmon and cold cream cheese may not have a nice mouth appeal for some of your guests. Traditionally, lox are served cold and not warm.
For my friends and readers who will be celebrating the fourth night of Chanukah this evening, I wish you a very happy and bright season of lights. L’Chaim, To Life!
Grilled Salmon & Cream Cheese on Bagels
(From Mitch Mariani; Serves 6)
1 salmon filet, about 8 ounces
1/8 cup olive oil
1/2 teaspoon dried dill
Salt and pepper to taste
1 8 ounce brick of cream cheese
3 bagels cut in half
1/4 cup chives, finely sliced, for garnish
Oil for the grill
Step 1: Mix the olive oil, dill and salt and pepper in a shallow dish. Turn the salmon filet in the marinade and refrigerate at least four hours or overnight.
Step 2: Heat your grill to medium high heat and brush the grill grate or grill press with extra oil. Place the salmon, skin side down first, then turn half way through cooking. Cook the salmon about 10 minutes per inch on a regular grill. If you will be preparing this on a grill press, do not turn the salmon and reduce the cooking time by about half. After the salmon is done cooking, move it to the refrigerator to chill.
Step 3: After the salmon is chilled, flake it into a small bowl and toss it with the chives. Serve the salmon with the cream cheese and bagels. Or, you may assemble the bagels by dividing the cream cheese and salmon into equal portions between the six bagel halves for your guests.
