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