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liuzhou

liuzhou

Today I home cured a sushi grade salmon fillet. Served it with lemon zest and what I have seen referred to as "pencil asparagus" This was way thinner than a pencil. More like pencil lead. It only needed blanching rather than cooking. And a mostly green salad.

 

salmon.jpg

 

salad.jpg

 

I had earlier planned a more elaborate presentation including some tiny green lemons I found earlier in the day, but by the time to eat I was too hungry to bother. I'll use them for something else. Watch this space.


lemons.jpgBaby green lemons with regular lemon for scale. Surprisingly sweet, yet citrus sour, too.

liuzhou

liuzhou

Today I home cured a sushi grade salmon fillet. Served it with lemon zest and what I have seen referred to as "pencil asparagus" This was way thinner than a pencil. More like pencil lead. It only needed blanching rather than cooking. And a mostly green salad.

 

salmon.jpg

 

salad.jpg

 

I had earlier planned a more elaborate presentation including some tiny green lemons I found earlier in the day, but the time to eat I was too hungry to bother. I'll use them for something else. Watch this space.

lemons.jpgBaby green lemons with regular lemon for scale. Surprisingly sweet, yet citrus sour, too.

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