We all know the Maccabees are the true heroes of the Hanukkah story, but oil also played a triumphant role. We’ll be celebrating with all things deep-fried soon enough, but for now let’s take a moment to appreciate the subtle versatility that is olive oil. Capable of an eight-day miracle and also of morphing across culinary nations, olive oil is any self-respecting cook’s best friend.
Nothing is easier than painting salmon with a glaze of olive oil, lemon juice and the surprise pow of garam masala, the aromatic Indian spice mix. With a start-to-finish time of 25 minutes, and the option to cut that in half with a little make–in-advance magic, Masala Salmon is a perfect midweek meal or easy entertainment option.
Prep the garam masala sauce and mint chutney ahead of time; then arrange the salmon naked in a pan and refrigerate covered in plastic wrap. When ready to serve, simply preheat the oven, scoop sauce on the salmon, and press “go” for a pre-fab meal made from scratch.
A small bonus? The chutney also goes well with latkes — talk about an unexpected Hanukkah feast!
Masala Salmon
Serves 6
3 Tbs. olive oil
2 Tbs. lemon juice (freshly squeezed)
11⁄2 tsp. garam masala spice mix
1 tsp. salt
plenty of fresh black pepper
1⁄2 cup cilantro leaves, coarsely chopped
2 to 21⁄2 lbs. salmon filet
Preheat oven to 425. In a small bowl, whisk together olive oil, lemon juice, garam masala, salt and pepper. Add cilantro and stir. Lightly grease a 9-by-12-inch pan. Place salmon skin side down in pan. Spoon sauce over salmon. Bake in preheated oven 10-12 minutes until salmon is cooked medium/medium rare. Cover pan tightly with foil and let rest 5-10 minutes. Serve with mint chutney.
Mint Chutney
Makes 3⁄4 cup
1 cup packed mint leaves
1⁄2 cup packed cilantro leaves
1⁄2 cup grape or cherry tomatoes
1 small clove garlic, peeled
2 Tbs. lime juice (freshly squeezed)
2 Tbs. olive oil
1⁄2 tsp. salt
1⁄4 tsp. sugar
Combine all ingredients in food processor. Blend. Can be made up to 24 hours in advance.
Basmati Rice with Cumin and Mustard Seeds
Serves 6
2 Tbs. olive oil
1⁄2 tsp. black cumin seeds
1⁄2 tsp. mustard seeds
11⁄2 cups brown basmati rice
3 cups water
3⁄4 tsp. salt
1 pinch saffron threads
1 Tbs. warm water
2 Tbs. lightly toasted pine nuts
Heat olive oil in small frying pan until hot but not smoking. Add cumin seeds and mustard seeds. When seeds begin to pop, add rice to pan and stir 1-2 minutes to coat in oil and toast. Transfer rice and seeds to a rice cooker. Add water and salt. Rice at this point can be prepared up to 12 hours in advance. Cook according to rice cooker directions, or over stovetop as directed on package. When rice is cooked, let saffron threads soak in 1 Tbs. warm water for 5-10 minutes. Stir saffron and water into cooked rice. Top with pine nuts. Serve.
Josie A.G. Shapiro, who won the 2013 Man-O-Manischewitz Cookoff, is the co-author of “The Lazy Gourmet” and works at the JCC of San Francisco. Her columns alternate with those of Faith Kramer. Her website is www.thechickencontests.com.