Title: House Cured King Salmonwith Provincial Infused Olive Oil
Categories: None
Yield: 1 Servings

1 1/2 lb Fresh Salmon (one pce. with
-skin on) (up to 2)
1 ts Juniper berries
1 ts Mustard seed
1 ts Fennel seed
1 ts Black pepper
1 Orange , Zest of
1 Lime , Zest of
1 Lemon , Zest of
1/4 c Sugar
1/2 c Salt
2 tb Fresh Dill
2 tb Fresh Chives

Make sure all bones are removed from Samon. Grind Juniper berries, mustard
seed, fennel seed and black pepper in coffee grinder. and then the zest of
the orange lemon and lime. Mix salt and sugar and spread evenly over salmon
meat. Put cookie pan over Salmon with some weight on it and let marrinate 2
~ 3 days, draining excess water off every day. Scrape and rinse salmon
after 2 - 3 days (when firm).

Now, it's ready to serve. On an angle, slice salmon as thin as possible.
Serve with toasted French bread and organic greens (or lettuce of your
choice with a citrus vinaigrette.

Posted to JEWISH-FOOD digest V96 #111

From: alotzkar@direct.ca (Al)

Date: Thu, 26 Dec 1996 19:36:53 -0800