We use cookies to ensure that we give you the best experience on our website. For details please review the terms of the Privacy Policy.
This fish is as fresh as the water it was swimming in. Enjoy this apple smoked salmon sandwich with a creamy herb mayo, heirloom tomatoes, greens and topped with the tang of pickled onions on a rustic ciabatta roll.
1 (3-4 lb) side of salmon
1 1/2 Cup Salt
1 Cup Brown sugar
1 Tablespoon juniper berries, crushed
4 bay leaves, crushed
1 Teaspoon Black pepper
1/2 Cup Mayonnaise
1 Teaspoon fresh dill, chopped
1 Teaspoon fresh tarragon, chopped
1 Teaspoon fresh parsley, chopped
1 Teaspoon fresh chives, chopped
Salt
Pepper
3/4 Cup Red wine vinegar
1/2 Cup Sugar
2 Tablespoon Salt
2 Medium red onions, thinly sliced
4 ciabatta rolls, split and toasted
1 Cup spring mix greens
2 Medium heirloom tomatoes, sliced
1 (3-4 lb) side of salmon
1 1/2 Cup Salt
1 Cup Brown sugar
1 Tablespoon juniper berries, crushed
4 bay leaves, crushed
1 Teaspoon Black pepper
: 180 ˚F
: 180 ˚F
: 150 ˚F
1/2 Cup Mayonnaise
1 Teaspoon fresh dill, chopped
1 Teaspoon fresh tarragon, chopped
1 Teaspoon fresh parsley, chopped
1 Teaspoon fresh chives, chopped
To Taste Salt
To Taste Pepper
3/4 Cup Red wine vinegar
1/2 Cup Sugar
2 Tablespoon Salt
2 Medium red onions, thinly sliced
4 ciabatta rolls, split and toasted
1 Cup spring mix greens
2 Medium heirloom tomatoes, sliced