30 | OCTOBER 3 • 2019 

Planning is the key to a successful 
end to Yom Kippur fasting.
A

toning can be emo-
tionally exhausting. 
Fasting on Yom 
Kippur can be physically 
draining. So, having your 
break-fast meal ready to go is 
important. 
For most of us, it’
s custom-
ary to serve light, breakfast 
or brunch-like foods after 
the final shofar blast. Putting 
it all together and serving 
it attractively is the pitfall. 
Planning is the key to provid-
ing a worry-free meal for all 
those breaking the fast. 
Lox, tuna salad, egg salad 
and smoked fish can be 
arranged on plates and plat-
ters and chilled until serving 
time. Other dishes, such as 
kugel, are best at room tem-
perature. Hot dishes may 
require a little more creativity. 
Often there’
s time during 
the service when some peo-
ple take a break to go home 
and relax before the conclu-
sion of the services. At this 
time, the room temperature 
foods can be removed from 
the refrigerator and hot 
foods popped into a pre-
warmed oven.
 
ROASTED MAKE-AHEAD 
SALMON WITH DILL AND 
YOGURT SAUCE
Ingredients:
 1 uncut, boneless and skinless 
fillet of salmon (about 2½-3 
pounds)
 ¼ cup olive oil or extra-virgin 
olive oil 
 Kosher salt and pepper to taste
 Ground cayenne pepper to taste
 ¼ cup fresh lemon juice

 Fresh dill and drained capers, 
garnish
Sauce:
 1 cup thick, plain Greek yogurt
 ½ cup chopped fresh dill
 ¼ cup fresh chopped scallions 
(white and green parts), optional
 ¼ cup fresh lemon juice
 2 Tbsp. smooth Dijon mustard
Directions:
Preheat oven to 300°F. Line 
a rimmed baking sheet with 
heavy-duty foil (or 2 layers 
of regular foil). Spray the 
foil with nonstick cooking 
spray. 
Arrange salmon skin side 
down (even though there 
is no skin) on the foil-
lined baking sheet, tucking 
the tail portion of the fish 
under the fillet (this makes 
all the salmon an even 
thickness). Drizzle the oil 
over the fish and season 
with salt, pepper and light 
cayenne. Roast about 20-25 
minutes (do not overcook; 
the fish will continue to 
cook on the baking sheet as 
it cools). 
Pick up both edges of the 
foil (the short edges) and 
slide the entire fillet onto a 
serving platter. Drizzle with 
lemon juice and garnish 
with fresh dill and capers.
Combine all sauce ingre-
dients in a small bowl and 
stir well. Transfer to a serv-
ing bowl and cover with 
plastic wrap. The entire rec-
ipe may be prepared the day 
before serving. Makes 8-12 
servings. 

Annabel Cohen
Food Columnist

Break-Fast Meal

Yom Kippur