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June 21, 2012  |  Share

June 4, 2012

Gravlax with Tat Soi, Mizuna, and Pickled Rhubarb Vinaigrette
Chef Seth Caswell, Emmer & Rye

Gravlax-
1 side sockeye salmon filet (~2 lb)
1 cup kosher diect payday loans on sunday salt
1 cup sugar
1 tsp black peppercorn
1 tsp allspice
1 tsp bay leaf
4 oz spruce tips (or use dill if you can’t forage the spruce tips)

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Mix all spices with salt and sugar. Debone salmon.  Rub salt mixture thoroughly no faxing payday loans florida over the flesh side of the fish. Cover tightly with plastic and place a sheet payday loans with payment options pan atop the fish and put a weight on it. Refrigerate overnight.  Next day (24 hours) discard payday loans with payment options the salt, quickly rinse the fish and pat dry with a dish towel.  Slice thinly payday loans with payment options. Will keep for 2 weeks.

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Tat soi and mizuna greens, or any spring green to your liking different types of payday loans. Chop greens.

Pickled Rhubarb Vinaigrette
2 Tbsp rhubarb pickling debit card payday advance uk liquid (reserve from the rhubarb you pickled in April)
3 Tbsp extra no faxing payday loans florida virgin canola oil (from western WA)
Dress the tat soi and mizuna no faxing payday loans florida green and season with salt and freshly ground black pepper.


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