"Gunner" > wrote in message
...
> Salmon season has been going for a while now and summer is in full swing
> here in the PNW. Garden is in and now it is time to get some seasonal
> favorites prepared. The Copper River hype is over and the prices are
> leveling a bit with Alaskan Sockeye now $5 low to $10 high. Whole Sockeye
> 5-7 lbs ave. can be had for 3-4 dollars a pound. I will be tweaking some
> salmon recipes ideas I have ( Grilled Salmon in a Yellow Mole with roasted
> corn/ Scallion salsa, some with a Mexican flair over the next few days.
So
> if there is any interest I will post them. Conversely, if anyone has some
> ideas I would love to hear them. But for now, it is time to prepare some
> salmon and one of my favorite appetizers is an Ancho Chile/Tequila
Gravlax,
> Salsa Mexicana and crispy corn tortilla chips
>
>
>
> Gravlax is a Scandinavian salt cured fish, mostly Salmon. It has been
> adapted and adopted, like most cuisines, and spiced up a bit over the
years
> with a variety of local flavors and ingredients. This one uses Ancho
> chiles, Tequila, cumin and cilantro to create a Mexican Style flavor. It
> offers a basic protein element for the imaginative cook to create endless
> appetizing little dishes, hors d'oeurvres, antipasto, antojitos, botanas,
> canapés, bocaditos, snacks, nosh, or whatever you wish to call them. Be
> experimental with different Mexican flavors in a fusion fashion, try a
> hibiscus tea and coriander seed rub; Anise, fennel and orange zest rub;
> Black pepper, Juniper berries and gin; Habanero, Achiote paste and
Tamarind
> (trying this one next), any of the new flavored liquors with complementary
> or even contrasting spices. The important thing is to experiment
>
>
>
> I cure and press my Gravlax for a good week but I here is a good Link to
see
> and understand the basics:
> http://www.cookingforengineers.com/recipe/132/Gravlax. My particular
> pressing step is not essential but my method works for the way I like it.
> Regardless, prior to making this dish, give some thought about how you
will
> cure the salmon whether you want to save the brine, or even if you want to
> press the fish and where the juices can escape to. I do not save the
brine
> but I imagine it would be a very flavorful ingredient to use in some
dishes
> and may consider it later. For now I want it cured and pressed so I use
two
> pans that I know I can fit in the fridge. The bottom pan I use has a
> roasting rack and I have a slightly smaller meatloaf pan that will stack
fit
> inside it that I can put a foil wrapped brick in it to squeeze the liquid
> out of the fish. I got a bit obsessive here. I didn't like the grill
mark
> look of the finished product so I cut one of the thin food grade flexible
> cutting sheets someone gave me ( 2-3 in a pack) to fit inside the bottom
> roaster. I then took a soldering iron and melted small holes in it making
a
> perforated sheet if you will. This way I have a fairly hard surface to
lie
> on the wire rack that I can wash and reuse and it allows the fish to drain
> into the pan. Now on to making the product.
>
>
>
> INGREDIENTS:
>
>
> 2 Salmon filets about 1-2 lbs ea.
>
> 1/4 cup coarse kosher salt
> 1/4 cup fresh cracked black pepper
> 1/3 cup piloncillo or brown sugar
> 2 cups fresh dill
>
> 1 cup rough chopped cilantro
>
> 1 Tablespoon Ancho chile powder or a chile powder to your taste/comfort
>
> ½ teaspoon cumin powder
>
> ½ teaspoon Allspice (optional)
>
> 2 oz. tequila, 1 shot for the fish, the other for you
>
> PREPARATION:
>
> Place the fillets on a double thickness of plastic wrap.
>
> Mix all of the dry ingredients together, the cumin, cilantro, chile,
sugar,
> salt, pepper, and dill.
>
> Rub the fish with the tequila.
>
> Divide the spice mixture in half and sprinkle the mixture over both
pieces,
> coat liberally.
>
> Lay one salmon filets on top of the other so they are head end facing the
> tail end of the other.
>
> Wrap tightly in the plastic wrap.
>
> Carefully slice several slits or poke holes in the package so as to allow
> the liquid to escape.
>
> Place the tightly wrapped package of salmon into a pan or baking dish and
> weigh down with some weight such as a brick or heavy food cans.
>
> Refrigerate the fillets for 3-5 days, turning them over every 12 hours or
> so.
>
>
> Unwrap, rinse off the spices, serve thinly sliced and enjoy.
>
>
>
> Serving ideas: Blue corn tortilla chips, lime wedges, pickled red onions,
> pickled jalapeno slices, and a variety of fresh salsas or hot sauces. Try
a
> nice cracker with a thin slice and some flavored mayonnaise, such as
> cilantro, dill, jalapeno, a tequila cream or an avocado cream or
guacamole.
>
Why people believe they can improve the taste of salmon by mixing all kinds
of stuff into the pot is beyond me. The pure, absolute taste of raw or
lightly cooked salmon by itself is enough to send me into seventh heaven.

I firmly believe God put Salmon on earth as the ultimate shashimi delight
for all peoples.

But one must take the time to let the flavor penetrate all those delicate
sensors in the mouth, pallate and nose.

No Tequila, no wines, just plain water on the side.

To me, it's like sex without a rubber. The way it should be!

Wayne

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