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TicTac

TicTac

Oddly enough, I detest cooked salmon in all forms, but raw, cured or minimally seared, I quite enjoy it.

 

Gravlax is at least a once a year (typically New Years) occurrence in our house.  Typically made in a Scandinavian style, served with a balsamic/caper/dill sauce.

 

Over the weekend I got some organic Irish salmon that I seared quickly, sliced sashimi style and served with a ponzu/spring garlic/ramp sauce - it was very well received.

 

 

Edit - Darienne - if you ever want something shipped from Toronto, let me know (I am guessing City Fish Vodka Smoked Salmon!? :) )

 

 

TicTac

TicTac

Oddly enough, I detest cooked salmon in all forms, but raw, cured or minimally seared, I quite enjoy it.

 

Gravlax is at least a once a year (typically New Years) occurrence in our house.  Typically made in a Scandinavian style, served with a balsamic/caper/dill sauce.

 

Over the weekend I got some organic Irish salmon that I seared quickly, sliced sashimi style and served with a ponzu/spring garlic/ramp sauce - it was very well received.

 

 

 

 

 

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