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re: Something different with salmon?
Posted on 9/23/14 at 11:24 pm to Gris Gris
Posted on 9/23/14 at 11:24 pm to Gris Gris
I trim off the thin belly flaps 1st for salmon bacon. I just salt and pepper and fry in a hot skillet, delicious.
Gris-Gris recipe sounds good, I'm a big glavlax fan, I have a source for lots of fresh dill, but I have used other seasoning as well, citrus zest is a favorite.
I also marinate in soy sauce and black pepper, brush with oil then smoke over a 400F for a beautiful mahogony crust. Serve with a cold horseradish and dill sauce.
Gris-Gris recipe sounds good, I'm a big glavlax fan, I have a source for lots of fresh dill, but I have used other seasoning as well, citrus zest is a favorite.
I also marinate in soy sauce and black pepper, brush with oil then smoke over a 400F for a beautiful mahogony crust. Serve with a cold horseradish and dill sauce.
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