Slice the salmon fillet into 2in thick slices.
immer. Gently slide in the salmon steaks and simmer for 15
In a small bowl, combine the pickled ginger, ginger juice, fresh ginger, soy, fish sauce and lime juice.
Slice the salmon fillet in half lenghtways, then slice each half fillet thinly.
Place the sliced salmon in the ginger dressing and allow to marinate for 5-10 minutes.
Add the mint leaves and toss to combine.
Place a tablespoon of the mixture in each of the endive leaves, then sprinkle with the toasted sesame seeds and serve immediately.
Cut
fish
in
small
pieces
and
place in large bowl. Cover with
equal
parts\tof
wine
and vinegar.\tAdd dill to taste. Cover
and\tplace
in refrigerator for 3 days.
Pickle onions
by slicing and placing in jar with Polish pickles for three
days also.
Remove
fish
from pickling and drain; dry well.
Chop both
pickled
and\tgreen onions and add to fish. Mix with salt and pepper, then add sour cream.
Serve as a dip with different kinds of crackers.
Toss the salmon cubes with salt and let
Clean and fillet salmon (remove skin). Wipe clean with a damp cloth, but do not wash. Place salmon in layers in a crock, salting each layer liberally with rock salt. Let stand 24 hours Remove and wash in fresh water. Mix all the brine ingredients except lemon and onion. Boil for 10 minute and cool. Cut fish into bite sized pieces. Pack salmon, onions, and lemons into a jar, alternating the layers. Pour cool brine over fish, lemons, and onions. Let stand for 2 days.
Rinse salmon, pat dry, and cut into
Put salmon pieces in a crock (I used my big Pyrex mixing bowl) with layers of 3/4 cup salt and 1 pound brown sugar, skin side up. Carefully cut bones off of meat.
This takes an hour or more. Leave at least 3 days in crock.
For the Salmon: Cut the salmon 8 slices, crosswise and lay
Preheat grill and oil grates. Season salmon fillets and brush with oil. Grill for 3 mins, or until skin is crispy. Flip over and cook for 2 mins, or until cooked to your liking.
Meanwhile, to make the pickled cucumber salad, combine all ingredients and toss gently to combine. Season to taste.
Serve salmon with pickled cucumber salad. Garnish with dill sprigs.
s it is added. Dust salmon in flour. shaking off excess
Slice the pickled radish into a thin strip.
Slice the raw fresh salmon in to a slightly thicker strip and place with the soy sauce and sugar.
Drain; then coast with Wasabi paste.
Position the nori seaweed sheets on the surface you intend on eating from, and place the sushi rice on the seaweed.
Place one strip of salmon and one strip radish in the center and roll to form sushi.
Slice and serve with pickled ginger.
0 minutes.
For the pickled cucumber, finely slice the cucumber
25\u00b0F.
Combine the salmon with the butter.
Add
owl until smooth. Place the salmon collars in an airtight container
For the dressing, mix vinegar, soy sauce and ginger in a small bowl. Gradually whisk in oils. Set aside.
Preheat grill pan on medium. Cut pita into 1/2-inch strips and spray with a little no stick cooking spray. Grill for 2-3 mins each side, until pale golden. Cool and store in an airtight container.
Arrange six toasted pita strips on each serving plates in a square lattice to form a base. Top each with watercress, two salmon slices, cucumbers and pickled ginger. Drizzle with dressing and serve.
RINSE salmon under cold water; paper towel
eason with salt. Score the salmon then spread the garam masala
large bowl. Add the salmon, tossing to coat. Refrigerate 15
ool slightly.
Meanwhile roll salmon in sesame seeds and wasabi