| CATEGORY |
CUISINE |
TAG |
YIELD |
| Seafood |
Jewish |
|
6 |
Servings |
INGREDIENTS
| 6 |
tb |
Sugar |
| 3 |
tb |
Kosher salt |
| 3 |
tb |
Juniper Berries ground in a spice or coffee grinder |
| 1 |
ts |
Freshly ground pepper |
| 1 |
tb |
Grated orange zest (opytional) |
| 6 |
|
Boneless and skinless salmon fillets, about 6 oz, each |
|
|
Olive oil for brushing the fish |
|
|
Lemon or Orange wedges for garmnish |
INSTRUCTIONS
source: Virtual Vinyards! Food and Wine Paring
PROCEEDURE
Mix the sugar, salt, juniper berries pepper and orange zest (if using) and
rub over both sides of the fillets. Cover and refrigerate for at least 4
hours, or up to 12 hours.
Heat the grill or broiler
Bring the fish to room temperature . Brush the fish filletswith olive oil.
Grill or broil until just xcooked through - 2 - 3 minutes on each side.
Garnish with lemon or orange wedge.
Wine Recommended:
~l994 Mount Eden Vinyards "MacGregor Vinyard" Chardonnay, or 1994 Merryvale
Napa Valley "Starmont" Chardonnay
Posted to JEWISH-FOOD digest V96 #111
From: alotzkar@direct.ca (Al)
Date: Thu, 26 Dec 1996 11:31:07 -0800
A Message from our Provider:
“No Brainer: Turn or Burn, Fly or Fry, Live or Die”