Well this was a nice change.
The last few Dorie projects were, for the lack of better words, easy. Not that this was hard – not at all – but it took time to prepare. In fact, these jars filled with salmon and potatoes took an entire 24 hours to come together.
Was it worth the wait?
Packed in a jar with carrots, onions, and some herbs and spices, the fish and the potatoes resulted in a finger-licking type-of-a-dinner.
One thing I have to admit is that I chickened out. I could not serve the fish without roasting it first. Cured meat of any other type is fine, but fish, well, it’s just too fishy for me. 🙂
- 1/2 pound salmon fillet , skinned
- 2 tablespoons kosher salt
- 1 tablespoon sugar
- 1/2 pound small yellow potatoes
- 20 coriander seeds
- 20 peppercorns
- 4 bay leaves , halved
- 8 fresh thyme sprigs
- 1 small carrot , peeled and thinly sliced
- 1 small onion , thinly sliced
- olive oil
- 3 teaspoons white vinegar
- Lemon wedges and crusty bread , for serving
- Slice the salmon into 6 pieces and place in s small dish.
- Add the salt and sugar, turning to coat each piece of salmon evenly.
- Cover tightly and refrigerate overnight.
- In the morning, the salmon will be deep pink and very firm. Run under water to wash off the brine.
- Bring a large pot of salted water to a boil.
- Cook the potatoes until they are soft and can be pierced easily with a fork – about 10 minutes; Drain.
- Add half the salmon to a pint-sized canning jar and half the potatoes to a second jar.
- Add carrot, onion, and spices to each jar and top with a second layer of salmon or potatoes. Top with remaining vegetables and spices.
- Pour in olive oil enough to cover the ingredients.
- Add the vinegar to the jar with the potatoes.
- Cover both jars and refrigerate at least 6 hours.
- Serve with lemons and bread.
WW Freestyle SmartPoints: 8