Community Magazine May 2013

Ingredients:: • 6 salmon fillets (6 oz. each), 1½ inches wide • Paprika • Fresh dill, chopped SPICE RUB • 1 Tbsp. kosher salt • 1 Tbsp. garlic powder • ½ tsp. sage powder • 1 tsp. dried oregano • 1 tsp. dried thyme • 1 tsp. dried basil • ½ tsp. black pepper • 1/8 tsp. cayenne pepper Directions:: 1.Soak 6 wooden skewers in water for at least 1 hour. Preheat the oven to 350° F. 2.In a small bowl, combine the ingredients for the spice rub. Spread the mixture evenly over the salmon fillets. Sprinkle with the paprika and fresh dill. 3.Thread each fillet onto a soaked skewer in the shape of an S. Transfer to a baking pan and bake, uncovered, for 30–35 minutes (for one large fillet, 45–50 minutes). Serve warm or at room temperature. Serves 6 people. Sixty-Second Cajun Salmon with Dill T H C H I C K I T C H E N ESTHER DEUTSCH Who says easy can't b e fabulous ( and healthy)? Esther Deutsch, author of CHIC Made Simple shares her philosophy: If your food looks irresistible - it tastes as such. Her recipes are designed to look – and taste – like gourmet cuisine. Yet the recipes are so easy, they take just minutes. SHORT on time? Skip the skewers. Baking the salmon fillet in the six-ounce slices that the recipe calls for, or as a single large thirty- six-ounce fillet, will take no more than five minutes in a baking pan. And if you prepare a large batch of the spice mixture in advance, it will take only seconds, making it perfect for a quick, healthy dinner or a first course on Shabbat. This recipe is a keeper, not only because of its incredible flavors and versatility (this spice rub is also great on chicken), but also for its innovative style of presentation - if you choose to use the skewers. 78 Community magazine