For me this French Fridays with Dorie, was more like “salmon in a big, ceramic cup,” which sounds a little less interesting than salmon in a jar, but still very good. Basically, cured salmon (and potatoes, in their own “jar”), absorbing up all kinds of flavored olive oil.
Slightly weird sounding, but a delicious dinner with some homemade Sourdough Rye Bread, an arugula salad and brie.
I really wanted to put garlic in the jars of olive oil but I know you aren’t supposed to do that, so I refrained. I did saute up some garlic before eating, and served the little crispy garlic pieces with the salmon and potatoes.
A few quick notes:
1. I used wild Coho salmon.
2. I halved the recipe since there’s just 2 of us.
3. I used rosemary instead of thyme and mustard seeds instead of coriander seeds.
Lastly, the recipe is here on Michael Ruhlman’s blog, so I’ll link to it and also point out that I read on that blog that you can save the oil from the potatoes and use it for cooking. My cup of potato oil is in the fridge, ready for just that. Okay, on with the photos…
Salt and sugar, ready for the salmon.
In 12 delightful hours there will be…delightfulness!
Potatoes cooked, ready for their oil.
I let my potatoes and salmon soak for about 14 hours, but you can go up to 3 days.
Ready to go to the table…the salmon looks like grapefruit.
Salmon, potato, bread, crunchy garlic, and carrots. What could be better? Brie? Oh yeah, it’s right over there!