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?
Absolutely!
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. 🙂
ENJOY!
French Fridays with Dorie: Salmon and Potatoes in a Jar
8
8
8
WW Freestyle: 8
Ingredients
- 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
Instructions
- 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.
Notes
WW Freestyle SmartPoints: 8
Nutrition Facts
French Fridays with Dorie: Salmon and Potatoes in a Jar
Amount Per Serving
Calories 318
Calories from Fat 81
% Daily Value*
Fat 9g14%
Saturated Fat 1g5%
Cholesterol 62mg21%
Sodium 7064mg294%
Potassium 1328mg38%
Carbohydrates 34g11%
Fiber 9g36%
Sugar 9g10%
Protein 27g54%
Vitamin A 5140IU103%
Vitamin C 20.9mg25%
Calcium 141mg14%
Iron 6.5mg36%
* Percent Daily Values are based on a 2000 calorie diet.
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 30 Min
Slow Cooker
Freezer Friendly
One Pot
Low Carb
Instant Pot
Gluten Free
Keto
Chicken
Beef
I really wish I had roasted this now… I may have ended up with a happier ending. 🙂
Salmon it is…..great looking dish:)
ttps://mywanderingspoon.wordpress.com/2011/08/14/seafood-lunch-the-beach-smores-real-taste-of-summer/
My favorite fish! Love this recipe.
Oh this recipe looks awesome! I love the whole dinner in a jar thing 🙂 Lovely photos as usual!
Very cool! I was a little leery when I first saw the title but I think it turned out beautifully 🙂
i’m the same way when serving fish. i need to bake it first or its too fishy! i never heard of curing potatoes and carrots. that is so new for me…~~~
That meal is right up my alley.
The way you serve it is gorgeous.
LL
This is a stunning recipe – I’m allergic to salmon, but love it…. but what an amazing way to make it!
The roasted salmon must have been delicious after that delicious, if oily bath! What a great post, Kate. It almost makes me wish I hadn’t ‘outsourced’ this one.
I really admire of food bloggers who’s doing this French Fridays with Dorie. I nearly can challenge myself thinking that I can do this. Your dish looks beautiful and I just finished reading about composition of photos and noticed you have great composition of food…. =) Sorry I was distracted a bit analyzing food styling as well. But anyway you have great styling and food on the table!
Looking at your pictures first, I thought you tried the roasted option. But then I read your post and had a good giggle. It’s funny the things we do when we’re unsure about eating something, isn’t it? In any case, your dish looks great!
I agree – it was so worth the wait! I loved everything about this dish. So glad that you enjoyed it as well!
I’m with you – I would have cooked the fish too. What a great idea to marinate the salmon and potatoes in a jar with all the trimmings. I bet that was super moist and flavorful!
I probably would have chickened out too. In fact, I don’t know that I could have used salmon (not a fan). But, it is an extraordinary looking dish. I have the book and every time I see a recipe that’s been made, I think I really need to get cracking on some of those dishes. This one looks beautiful.
This sounds so interesting! I love salmon and think it goes perfectly with potatoes. It looks so perfect and tender!
Sounds so neat! And yep; I’m in the roasting it first category too.
What an interesting process, Kate. I’ll have to look into it 😉 Have a great weekend!
Very different Kate, you did well.
Kate…beautiful pictures as usual 🙂 I am glad I try it out. Definitely will make this again!
Oh I am so curious now to know how this all works. I really need to get off my butt and get that book! Great job Kate!
So glad to know it’s good roasted, too…mine kept getting better each day! Yours photos are lovely…have a great weekend!
This looks delicious and I love your photos! 🙂
Looks great, I was wondering if anyone would try the roast version. I’m not usually a fan of cured fish either but found this one to be fairly mild. Happy to hear that you enjoyed it.
I would have had to roast it as well! Wonderful presentation!
Wow that looks awesome! I think I might buy the book only to find out how to prepare that salmon!
Wow this looks amazing! If I was going on I a picnic I would def look this up to bring with me. 🙂
Looks delicious! I am in the middle of my recipe. Poor planning on my part.