| CATEGORY |
CUISINE |
TAG |
YIELD |
|
|
|
1 |
Servings |
INGREDIENTS
| 1 |
|
Side of salmon; skin on |
| 2 |
lb |
Kosher salt |
| 1 |
lb |
Granulated sugar |
| 2 |
bn |
Tarragon; chopped |
| 1 |
bn |
Chervil |
| 2 |
c |
Chopped chives |
| 1 |
l |
Absolut vodka |
| 1/2 |
|
Box brown sugar |
| 4 |
|
Radishes; diced |
| 1/2 |
|
Red onion; diced |
| 1 |
bn |
Beet tops |
| 1 |
bn |
Chervil |
| 2 |
tb |
Olive oil |
| 1 |
|
Lemon ; Juice of |
|
|
Salt and pepper |
INSTRUCTIONS
SALMON
SALAD
QUENCH SHOW #Q1A03
(Courtesy JUdson Grill)
To make the salmon mix all ingredients, except for the salmon, and place on
top of the salmon in a deep casserole dish. Cover with plastic wrap and
place in another casserole with 10 pounds of weight on top of the fish. Let
sit in the refrigerator 4 to 5 days, then remove weight. Scrape off sugar
mixture and slice thin to serve.
Mix all salad ingredients together in a bowl. Top with salmon. Unused
salmon can be wrapped tightly on the skin for up to 1 week.
Posted to recipelu-digest by molony <molony@scsn.net> on Mar 04, 1998
A Message from our Provider:
“Does it hurt when people don’t trust you? Imagine how God feels”