This summer, while visiting my family in Seattle, my uncle gave me a gorgeous King salmon filet from a fish he had caught the day before. This was on the third day of my trip home and I’d already eaten salmon twice, so we decided to do something a little different…
It’s about the easiest thing in the world to make — all you need to do is find the most beautiful WILD salmon filet you can and plan ahead a little (it takes 24-36 hours to cure). It’s the perfect contribution to a holiday cocktail party or brunch and your friends and family will be SO impressed that it’s homemade.
And, of course, most importantly, it tastes delicious.
I followed THESE instructions from the Minimalist’s recipe of Marcus Samuelsson’s, printed in the New York Times — it’s a fun article to read and offers some variations on the classic if you’re feeling really bold.
I hope you try it — let me know what you think if you do!