FFwD: Salmon in a Jar

Salmon in a jar

For me this French Fridays with Dorie, was more like “salmon in a big, ceramic cup,” which sounds a little less interesting than salmon in a jar, but still very good. Basically, cured salmon (and potatoes, in their own “jar”), absorbing up all kinds of flavored olive oil.

Slightly weird sounding, but a delicious dinner with some homemade Sourdough Rye Bread, an arugula salad and brie.

I really wanted to put garlic in the jars of olive oil but I know you aren’t supposed to do that, so I refrained. I did saute up some garlic before eating, and served the little crispy garlic pieces with the salmon and potatoes.

A few quick notes:

1. I used wild Coho salmon.
2. I halved the recipe since there’s just 2 of us.
3. I used rosemary instead of thyme and mustard seeds instead of coriander seeds.

Lastly, the recipe is here on Michael Ruhlman’s blog, so I’ll link to it and also point out that I read on that blog that you can save the oil from the potatoes and use it for cooking. My cup of potato oil is in the fridge, ready for just that. Okay, on with the photos…

Salmon in a jar
Salt and sugar, ready for the salmon.

Salmon in a jar
In 12 delightful hours there will be…delightfulness!

Salmon in a jar
Potatoes cooked, ready for their oil.

Salmon in a jar
I let my potatoes and salmon soak for about 14 hours, but you can go up to 3 days.

Salmon in a jar
Ready to go to the table…the salmon looks like grapefruit.

Salmon in a jar

Salmon, potato, bread, crunchy garlic, and carrots. What could be better? Brie? Oh yeah, it’s right over there!

8 Replies to “FFwD: Salmon in a Jar”

  1. Wow–that looks lovely! Mine is curing. I had a little problem reading the recipe in advance. Oops.
    Glad you enjoyed it. I think it is interesting to see the mix between “Yum” and “Um, no”!

  2. wow ..looks good. Great pictures too! I used rosemary too and great idea to use mustard seeds instead of coriander seeds. Well done!

  3. I love the big red mugs… they make for a great presentation! I think the mustard must have been great with the salmon – that’s one of my favorite combinations! Smart girl for halving the recipe too! If I get around making this one, I would definitely halve it too.

  4. Nice looking “Salmon in a Red Cup”! Wasn’t this good? Hey, I think the garlic in olive oil thing is only worrisome if you leave it at room temperature. I think if it’s kept good and cold, as you obviously would with the fish, you’d be fine. And I agree, it would add a nice layer of flavor to the jar.

  5. This was so good! I loved the color — it almost looked like candy, and it tasted so delightful. I would love to have this again 🙂

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