Turn The Page
Anyone who has ever looked for a new recipe, let alone tried to follow one, is likely familiar with a common phenomenon that I call, “turn the page.” Look through a cookbook and when you see a new and exciting recipe, you can’t wait to try it. With interest, you start skimming the recipe to see what’s involved and then…BAM! Some unpronounceable foreign ingredient or unfamiliar cooking technique staring you right in the face. Game over. The initial enthusiasm fades, all reading stops. Defeated and intimidated, you turn the page. On to the next recipe…
All too often we let unfamiliar kitchen lingo and ingredients stifle our creativity because we’re scared or intimidated by the “unknown.” It must be too complicated. It must be a patchke. Turn the page. Poached Salmon sounds fancy, but is one of the easiest dishes to prepare, a gentle simmering while immersed in a seasoned liquid. A Dutch Oven sounds exotic, but is simply a heavy-bottomed covered pot, not a specialty item. Cream of Tartar is not a cream, nor is it tartar sauce, but a white powdery acidic agent used in baking. No need to skip a cookie recipe that could be delish, right? How easy it is to get caught up in the lingo and those pesky ingredients, preventing us from discovering the next great dish.
The good news is it’s easy to overcome this phobia. It’s time to be adventurous and daring! Try the recipe anyway. Practically speaking, a lack of data is no excuse in this new age of information. In seconds, you can find answers, videos, and all the information you need.
In addition, many times the recipe itself explains the term or ingredient in the directions or notes, and everything you needed to know was there all the time. Lastly, most cookbooks contain a whole lot of information than just the recipes. A good cookbook will contain glossaries, charts, substitutions, and explanations about ingredients. All you have to do is turn the pages and explore what the cookbook has to offer. Your local supermarket grocer is usually happy to guide you to a new, exotic ingredient as well.
Start here and now…don’t turn the page!
Poached Salmon
A classic appetizer or light entrée, the secret to perfect poached salmon is choosing high-quality fresh fish and not overcooking it. Poaching is gentle moist cooking method that highlights the fish’s delicate flavor.
Ingredients:
1-2 pounds salmon fillet
A handful of parsley sprigs
A handful of dill sprigs
1 lemon, quartered
1 onion, quartered
2 garlic cloves, peeled
1 bay leaf
6 peppercorns
Kosher salt to taste
2 cups water
2 cups white wine
Directions:
Place the fish, skin-side down in a large deep skillet. Add all ingredients, adding more water and wine if necessary to just cover the fish (it should be immersed in liquid). Place skillet over medium heat and bring to a low simmer. Cover and reduce heat to very low heat, simmering fish for about 10-12 minutes, depending on the thickness of the fish. Salmon is done when it flakes easily. Carefully remove the fish with a slotted spatula. Discard skin and poaching liquid. Chill until serving time. Serve with Cucumber-Dill Sauce (recipe below) and garnish with lemon.
Cucumber Dill Sauce
Yield: about 1 1/2 cups
1 large cucumber, peeled, seeded and diced
2/3 cup sour cream or mayonnaise
3-4 tablespoons chopped fresh dill (or 3-4 teaspoons dried dill)
2-3 tablespoons minced onion or 1 minced shallot
Juice from 1/2 lemon (about 1 tablespoon), or more to taste
4-6 tablespoons milk or water
1/2 teaspoon Kosher salt, or more to taste
Black pepper, to taste
Directions: Mix all ingredients except milk or water together in a small bowl, adding milk/water gradually to desired consistency. Season to taste with salt, pepper and more lemon juice if needed. Cover and refrigerate. (Can be made 1 day ahead. Keep refrigerated.)
Naomi Ross is a cooking instructor and food writer based in Woodmere, NY. She teaches classes throughout the country and writes articles connecting good cooking and Jewish inspiration. Her first cookbook, The Giving Table, was released in December 2022. Follow her at @naomirosscooks on Instagram/FB/TikTok or visit NaomiRossCooks.com.
