ED: Isn’t she lovely? Simple, vibrant, sexy, with a touch of elegance. Sounds almost like my ideal woman, only a little tastier. This rustic dish will turn a noob to a cook, a zero to hero and impress any princess. It’s SO easy to prepare and I’m gonna show you how. All it needs is a little patience, and love. “Treat your food like a woman, not the other way around” – Famous quote by yours truly, Edmund. Now pay attention boys.
- 400g Fillet of Fresh Sashimi Grade Salmon
- 1 Loaf of fresh baguette
- 1/2 cup Salt
- 1/2 cup Sugar
- tbs Black pepper
- Rub salt sugar and pepper all over salmon and wrap with cling wrap and allow salmon to sit in the fridge for 12-24hours (depending on how patient you are)
- After 12-24 hours rub off marinate and rinse clean with water.
- 1/2 cup Extra virgin olive oil
- 1/4 cup or about 2 shots Vodka
- 1 tbs of toasted Coriander seeds
- 1 tbs of Chopped Dill
- Toast coriander seeds in a pan till fragrant and pound them to powder.
- In a dish, coat the salmon fillet well with extra virgin olive oil, vodka, coriander powder and dill.
- Allow salmon to sit another 12 hours in the fridge and the flavours would be infused into the salmon and it will be ready to eat.
- 2 Eggs chopped
- 1/4 Red Onion chopped
- About 1/5 Cucumber de-seeded and chopped
- 1 Tomato de-seeded and chopped
- A sprig of Dill chopped
- Juice of a lemon wedge
- Pinch of Black pepper
- 1 tbs Capers
- 2 tbs Mayonnaise
- Chop up following ingredients and mix everything in a bowl to combine. Taste and adjust seasoning if necessary.
- To assemble the whole dish, toast baguette with butter till crusty.
- Lay egg salad on toast, and slice salmon thinly and arrange them on the egg salad.
- Use the olive oil and vodka marinate and drizzle on top.
- Garnish with dill, cucumber and red onion slices.
Now Just some extras to take away**
What is Curing?
Curing refers to various food preservation and flavoring process, especially of meat or fish, by the addition of a combination of salt, nitrates, nitrites or sugar.
How does the curing process make raw meats edible?
Table salt (sodium chloride) is the primary ingredient used in meat curing. Addition of salt to meat creates a solute-rich environment where osmotic pressure draws water out of microorganisms, retarding their growth effectively preventing the meat from going rancid.
Sugar is added to alleviate the harsh flavor of the salt and to contributes to the growth of beneficial bacteria.
Nitrates and nitrites are added not only help kill bacteria, but also produce a characteristic flavor and give meat a pink or red color.
So that is a summarized explanation of the curing process. Because I couldn’t understand the rest of what Wikipedia was trying to say – something along the lines of nitrosomyoglobin. Nitro- so- my- globin?!
$@#% that. “Treat your food like a woman, not the other way around” – Edmund