SPRING FEAST
Lamb, ham and sides for Passover, Easter
We’ve spent the winter months sendin g our ro ots deep and looking fo rw armth a nywhere we can find it. Now, with spring officially here and with Easter and Passover upon us, the seasons are changing both inside and outside our homes. For Christians and Jews, these holidays are a celebration of faith and a great excuse to gather with families and neighbors. But no matter what your religious affiliation, hosting a communal dinner this time of year — perhaps featuring any of these Easter- and Passover-friendly main dishes or sides — gives us the chance to acknowledge that although we might have been through a lot in the months since the trees were heavy with leaves, we can still find the strength and hope to feel excited about what the rest of the year holds.
In this recipe, a quick blend of spices typically used to cure pastrami coats the fish and keeps it moist, without any added oil. Feel free to add more black peppercorns to the spice mix if you want more kick. You can use an instant-read thermometer to measure the doneness of the salmon. The spice rub can be made up to one week in advance. The fish needs to rest in its dry rub for 30 minutes at room temperature. It can be cooked and refrigerated a day in advance. — PAULA SHOYER
1 tablespoon coriander
seeds 1 tablespoon whole black
peppercorns 1 tablespoon black or
yellow mustard seed 2 teaspoons dried juniper
berries 1 teaspoon fennel seed 2 teaspoons light brown
sugar 2 teaspoons garlic powder 1 teaspoon onion powder 1/2 teaspoon Spanish smoked paprika (pimenton; may substitute sweet paprika) 1/4 teaspoon ground
cloves 1/2 teaspoon kosher salt Six 8-ounce skin-on salmon fillets
Combine the coriander seed, black peppercorns, mustard seed, juniper berries and fennel seed in a designated spice grinder and pulse to a fairly fine consistency (or you can crush them using a mortar and pestle or in a sealed ziptop bag with a rolling pin). Transfer to a medium bowl, then stir in the brown sugar, garlic and onion powders, paprika, cloves and salt to form a well-blended spice rub. The yield is ⅓ cup. Spread the rub across a plate.
Press the tops and sides of each portion of salmon fillet into the rub, using it all. Place the fish on a roasting pan, spacing the fillets well apart. Cover with plastic wrap and let them sit at room temperature for 30 minutes.
Heat the oven to 400 degrees. Roast (middle rack) for 20 to 22 minutes, depending on the desired degree of doneness (125 degrees for medium-rare). Serve warm or at room temperature. Serves 6.
— Adapted from “The Healthy Jewish Kitchen: Fresh, Contemporary Recipes for Every Occasion” by Paula Shoyer (Sterling Epicure, 2017)