Here's a salmon recipe I actually did publish - it was in Light Quarterly four or five years ago:
Preparing Gravlax
No need to spend a lot of time on frills.
The supermarket fish and Cuisinart
will do – grab all the stuff you need and start.
It doesn’t really matter if the dill’s
picked up some sand; just whirl it up with chunks
of sea salt, peppercorns and sugar; spread
the mix on slabs of salmon and imbed
it well: splash vodka, smartly smash two hunks
of fish together flesh to flesh, and bind
them tightly in Saran wrap. Then the trick
is let it fester three days with a brick
on top inside the fridge - and you will find
it satisfying, even though it’s light -
a little treat that’s simple, but has bite.
(Between the tuna sashimi and the gravlax, I seem to be on an uncooked fish binge. It's a matter of frugality. With the good scallops at $11.00 per pound or more, for example, experience shows that people will eat relatively less of that slightly icky ceviche that you made up by plopping the sliced scallops in lime juice for a few hours, and then adding the balance of the open jar of salsa that's been festering in the back of the fridge since Cinco de Mayo and the Plum Island Fajita Festival; and far more if you were to wrap the little buggers in good, pre-cooked bacon and grill or saute them.)
[This message has been edited by Michael Cantor (edited September 07, 2008).]
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