1 Ea. Whole salmon, filleted
1/2 Cup Sugar
1 Cup Kosher salt
2 Bunches Cilantro, chopped
1 Bunch Parsley, chopped
1/2 Lb. Shallots, chopped
1/2 Cup Molasses
2 Tblsp. Cayenne
5 Ea. Bay leaves
4 Tblsp. Paprika
4 Tblsp. Ground coriander
4 Tblsp. Ground black pepper
4 Tblsp. Cracked black pepper
Skin salmon. Puree cilantro, parsley, and shallots. Rub on fish. Cover with
salt and sugar. Press for 3 days. Combine molasses, cayenne and bay leaves in
a sauce pot. Simmer and cool. Pour mixture over fish. Sprinkle remaining ingredients
over fish. Refrigerate. When cold and set, slice paper thin on the slicer. Serve
with cool creme fraiche with complimentary flavor.
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