Potlach salmon with juniper berries

Yield: 6 Servings

Measure Ingredient
6 tablespoons Sugar
3 tablespoons Kosher salt
3 tablespoons Juniper Berries ground in a spice or coffee grinder
1 teaspoon Freshly ground pepper
1 tablespoon Grated orange zest (opytional)
6 Boneless and skinless salmon fillets, about 6 oz, each
Olive oil for brushing the fish
Lemon or Orange wedges for garmnish

source: Virtual Vinyards! Food and Wine Paring PROCEEDURE

Mix the sugar, salt, juniper berries pepper and orange zest (if using) and rub over both sides of the fillets. Cover and refrigerate for at least 4 hours, or up to 12 hours.

Heat the grill or broiler

Bring the fish to room temperature . Brush the fish filletswith olive oil.

Grill or broil until just xcooked through - 2 - 3 minutes on each side.

Garnish with lemon or orange wedge.

Wine Recommended:

~l994 Mount Eden Vinyards "MacGregor Vinyard" Chardonnay, or 1994 Merryvale Napa Valley "Starmont" Chardonnay Posted to JEWISH-FOOD digest V96 #111 From: alotzkar@... (Al)

Date: Thu, 26 Dec 1996 11:31:07 -0800

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