This Italian cheese is so versatile that it can be used in both sweet and savory recipes from cheesecakes to lasagnas.
Rum Soaked Salmon
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- #5757
serves/makes:
ready in:
over 5 hrs
over 5 hrs
ingredients
2 pounds salmon fillet
1 cup firmly packed brown sugar
1/2 cup coarse salt
1 tablespoon black pepper
1 cup dark rum
directions
Using a sharp knife, remove the skin from the salmon. Using a needle nose, remove any bones. Soak it in the rum for 15 minutes. Drain and pat dry with a paper towel.
Mix the rest of the ingredients together - this is the cure. Using a shallow pan, completely bury the fillet in the cure mixture. Let it sit in the fridge for 4 hours (a lot of the juice will be extracted by the cure).
Rinse off the cure with cold water and pat dry. Smoke it at 200-225 degrees F for 1.5 to 2 hours or until it's done.
added by
cnvaness
nutrition data
Nutritional data has not been calculated yet.
This iconic whiskey is a "Jack of all trades" when it comes to cooking. Toss it in some pasta, as a savory dipping sauce, and even bake it into something sweet.
Ah, the unassuming envelope of onion soup mix. It's more than just for onion soup (or dip). It adds tremendous flavor (and convenience) in all these recipes.
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