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Summer's around the corner. Reel in a crowd with an elegant twist on this upstream swimmer.
4 Pound (1-1/2 to 2 lb) skin-on salmon fillet, preferably wild-caught
1 1/2 Cup Salt
1 Cup Brown sugar
1 Tablespoon juniper berries
4 bay leaves, crushed
1 Teaspoon Black pepper
2 Pound new potatoes, quartered
2 Tablespoon Olive oil
Salt
Pepper
1 Cup Cream, whipping
2 Tablespoon buttermilk
1 Handful pea shoots
2 Tablespoon Fresh chopped dill
1/2 lemons
4 Pound (1-1/2 to 2 lb) skin-on salmon fillet, preferably wild-caught
1 1/2 Cup Salt
1 Cup Brown sugar
1 Tablespoon juniper berries
4 bay leaves, crushed
1 Teaspoon Black pepper
: 180 ˚F
: 180 ˚F
: 150 ˚F
: 450 ˚F
: 450 ˚F
2 Pound new potatoes, quartered
2 Tablespoon Olive oil
To Taste Salt
To Taste Pepper
1 Cup Cream, whipping
2 Tablespoon buttermilk
1 Handful pea shoots
2 Tablespoon Fresh chopped dill
1/2 lemons