Homemade pesto~citrus cured and hot-smoked salmon~James Syhabout, the chef at the Oakland, Calif., Commis restaurant, semifinalist for the coveted James Beard award
I’ve always wanted to cure my own salmon, but lacked the nerve and know-how. Now at least I have the know-how! I’ll see if I can find a recipe for nerve.
Everyone needs another incredible salmon recipe! Now I have 2 more!
When I was catering I used to do gin soaked salmon with the same sugar/salt ratio plus some juniper berries and lemon zest.
I’ve always wanted to cure my own salmon, but lacked the nerve and know-how. Now at least I have the know-how! I’ll see if I can find a recipe for nerve.