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Category:Seafood - Author:N/A- Contributor:
PICKLED SALMON
Ingredient:


  • 1-2 lbs. salmon, tail filet
  • 1 tbsp. sugar
  • Dillweed
  • 2 tbsp. coarse salt
  • 1 tsp. black pepper




Direction:

Clean and pat dry the filet of salmon. Mix the dry ingredients together. Place the salmon in a glass dish, skin side up. Rub the skin thoroughly with half the salt mixture; turn the piece over and rub the flesh with the rest of the salt. Sprinkle lavishly with dill. Turn flesh down again; cover fish with foil or plastic wrap and weight lightly with another dish or a board. Refrigerate for at least 12 hours or up to three days. To serve, slice thinly on the diagonal and arrange on rye or dark brown bread. The same recipe can be used with trout or mackerel (boned).
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Pick of the Week
Title:Italian Cauliflower Salad - Author: - Contributor:
Ingredient:
Serves:6
CarbsPerServing:23g total Effort:Easy
Ingredients:
3 cups cauliflower 2 tablespoons diced green
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dressing1/4 teaspoon salt 1/8 teaspoon oregano – dry
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Direction:
How to Prepare:
Combine all ingredients in pan. Cover and cook over medium heat, stirring once in a while till ‘flower is tender crisp, about 10 mins Chill thoroughly.
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