Photo by Savorykitchen
A&M's Testing Notes:
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1 pound
salmon
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3 tablespoons
ouzo
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2 tablespoons
kosher salt
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2 tablespoons
sugar
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1 teaspoon
ground black pepper
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1
orange's zest
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1
lemon's zest
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1 teaspoon
Aleppo pepper flakes
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Put the salmon, skin-size down, on a large sheet of plastic wrap in a container large enough hold the salmon in one flat layer (The salmon will exude more liquid - make sure the dish you're using has sides high enough to contain any drips: rimmed baking sheet, roasting pan, large Tupperware container, etc.).
Ask the hotline about this step!Drizzle the salmon with the ouzo. Mix together the remaining ingredients and rub on the flesh. Wrap the plastic around the fillet tightly, trying to keep the liquid inside the plastic. Cover the fish with a cookie sheet, plate or some other flat item (you want to weight the fillet down, so make sure it's entirely covered. Weight down the sheet with a heavy item (a can, bag of flour, cast iron skillet, etc.) . Place the salmon in the refrigerator for one to three days (the flavor gets stronger the longer it cures).
Ask the hotline about this step!Unwrap the salmon and pat it dry. Using a very sharp knife, slice very thin slices across the fillet. Garnish with citrus (I used kumquats and some dill fronds). Serve with carrot tzatziki.
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2 cups
Greek yogurt
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3
carrots, shredded
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2
garlic cloves, pressed or minced
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1/4 cup
chopped dill
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1 tablespoon
lemon juice
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Mix all the ingredients together. Adjust salt to taste. If you need more tartness, add a little more lemon. As the tzatziki sits, the garlic flavor will become more pronounced. For best results, make this the day you intend to serve it.
Ask the hotline about this step!This sounds fabulous. And I love tzatziki, so I will have to try this spin on it!
Thank you so - even in Greece they don't have cucumbers year-round, so carrots or beets are an authentic substitute. (My maiden name is super-long and ends in "-opoulos" so I know what I'm talking about. :-)
Michael is a food critic and established cookbook author -- Ratio: The Simple Codes Behind the Craft of Everyday Cooking is the most recent addition to his vast body of work.
I love the idea of using Ouzo in the cure. Definitely making this soon. I'm a big fan of cured salmon for breakfast and this looks like a great way to start the day.