Day one...
Day one of... .Salmon Pastrami. That's right. I'm stepping outside the box for a while. Taking a risk, trying something new, and all that jazz.
Are you reading this Bud? :)
The road grill guy from T.V. does a lot of things with grilling, and he gets pretty excited about most of it. Which is a good thing. I got excited when I found this recipe because I have the perfect ingredients and the perfect reason to try it out. The salmon we brought home with us from Tok, from Buddy and Pam, is about as fresh as it gets, unless you eat it as soon as you catch it. It looks beautiful, and smells beautiful. This recipe does not call for cooking the salmon, so this is why it's a little out of the box, you are simply curing it. But it looks so darned good.
It needs to cure for two days, that's why today is day 1. We'll eat it on Saturday if it turns out well (which I really, really hope it does.) I plan on having it with some dark rye, sour cream, and pickled red onions which I'll make up tomorrow. I'll share the rest of this adventure on the weekend when I finish it and... we eat it.
For now, here's how you start it.....
Are you reading this Bud? :)
The road grill guy from T.V. does a lot of things with grilling, and he gets pretty excited about most of it. Which is a good thing. I got excited when I found this recipe because I have the perfect ingredients and the perfect reason to try it out. The salmon we brought home with us from Tok, from Buddy and Pam, is about as fresh as it gets, unless you eat it as soon as you catch it. It looks beautiful, and smells beautiful. This recipe does not call for cooking the salmon, so this is why it's a little out of the box, you are simply curing it. But it looks so darned good.
It needs to cure for two days, that's why today is day 1. We'll eat it on Saturday if it turns out well (which I really, really hope it does.) I plan on having it with some dark rye, sour cream, and pickled red onions which I'll make up tomorrow. I'll share the rest of this adventure on the weekend when I finish it and... we eat it.
For now, here's how you start it.....
Take your salmon and remove the bones, we don't want any of those nasty things...
Then make your cure. You'll need:
1 whole side of salmon, 2.5 lb, skin on, scaled and bones removed
1/2 cup coarse salt
1/2 cup raw brown sugar
1/4 cup maple syrup
1 bunch fresh coriander
2 teaspoons chili flakes
2 teaspoons mustard seeds
1 teaspoon crushed coriander seeds
1 teaspoon cracked black pepper
mix it all together and pack it onto both sides of the salmon. Coat it good. Then cover it and put it in the fridge. On day 2 turn it over. Leave it until you are ready to eat. The rest will come on the weekend!
I got my chicken coop door fixed today, it was all ripped apart and badly needing repair. I took the door off, and the old wire and then replaced it with new wire... and then hung it back up.
Meanwhile, the girls looked on proudly, or shocked, one or the other. They really are a gossipy bunch.
and the fixed door...
Kevin has almost got the bathroom finished. It's been a big job and it's a small space. We'll be glad to see it done. Another project almost ready to bite the dust! We really need to stop and pat ourselves on our sore, bruised, scratched, and aching backs! Maybe in a couple months we'll realize we did a pretty good job with all this finish work... hey it all adds up to a finished product... eventually. We've been working on finishing the inside of the house at little at a time for years, and there is still all kinds of things to do. We need to run to Home Depot and get some more trim and odds and ends.
It looks like a storm is moving in, so it's time to go put everyone in the barn......
