Food and Sukkot

While there are no specific dishes associated with Sukkot, some lend themselves better to the sometimes chilly weather we are experiencing these days. The aromas, the warmth they evoke are just perfect for eating in the Sukkah. So, here is a superb recipe by one of New York’s favorite chefs, Jeff Nathan of Abigael’s on Broadway:

Photo by: Alison Nathan

Jeff Nathan’s
Tarragon Salmon Fillets with Vegetable Ragout

Dairy — Makes 4 servings

Ingredients

• 3 tablespoons unsalted butter, divided (2 tablespoons chilled)
• 4 garlic cloves, minced
• 1/8 teaspoon ground fennel seed, optional
• 5 ounces shiitake mushrooms, stems discarded, caps sliced
• 4 ounces sugar snap peas, trimmed
• 1/2 pint grape tomatoes or halved cherry tomatoes
• 3/4 cup Vegetable Broth
• 3 tablespoons fresh lemon juice
• 1 teaspoon chopped fresh tarragon
• Kosher salt and freshly ground black pepper to taste
• 4 7 to 8-ounce salmon fillets, skinned
• 2 tablespoons extra-virgin olive oil
• 2 tablespoons chopped fresh tarragon
• Kosher salt and freshly ground black pepper to taste

Directions:

1. Position a broiler rack about 6 inches from the source of heat and preheat the broiler.
2. To make the ragout, melt the butter with the oil in a large skillet over medium heat. Add the garlic and fennel and cook, stirring often, until garlic gives off its aroma, about 1 minute. Add the shiitakes and cook, stirring occasionally, until they give off their juices, about 4 minutes. Stir in the sugar snap peas and cook for 1 minute. Add the tomatoes, broth, lemon juice, and tarragon. Bring the broth to a simmer. Cook, stirring often, until the tomatoes are heated through, about 3 minutes. Remove from the heat, partially cover with a lid, and keep warm
3. Meanwhile, brush the salmon on both sides with the oil, sprinkle with the tarragon, and season with salt and pepper. Oil the broiler rack. Broil the fish, skin sides up, for 3 minutes. Turn and continue broiling until the fish is opaque in the center with a tinge of rose color when prodded with the tip of a sharp knife, about 5 minutes more for medium-rare salmon. Place each salmon fillet on a dinner plate.
4. Add the remaining 2 tablespoons chilled butter, cut into bits, to the vegetables. Stir with a wooden spoon, being careful not to break up the vegetables, to melt the butter. Season the ragout with salt and pepper. Spoon the ragout over the salmon and serve immediately.

Enjoy, gentle reader enjoy!

CS