Type of recipe: Appetizer
Maui Culinary Academy - Maui Community College - The Class Act - Recipes
310 W. Kaahumanu Ave. Kahului, HI 96732
Phone (808) 984-3225
Recipe Title : MCA Gravlax or Salt Cured Salmon
Ingredients:
salmon fillet (cleaned, scaled, and with small bones removed) skin-side down in a plastic marinating container. Use a 2-piece, top and bottom tightly fitting container for marinating).
Cover the fillet with the mixture above, putting extra on the thickest part of the fillet.
Conversely you can use MCA Thai Basil Sea Salt too!
PREPARATION: Lay the dill weed over the top (you can't put too much).
Put the top on tight and place in the refrigerator for 3 days, turning over every day. Take out and drain off the liquid, rinse well and pat dry.
Notes: To serve 1/2, thaw the fillet then cut into thin slices leaving the skin on the table. Garnish with thinly sliced onion on buttered rye bread, then top with the slices of fish.
Chef Instructor Dean Louie
FS 70 Advanced Cookery and FS 72 Buffet Preparation
Type of recipe: Appetizer
Maui Culinary Academy - Maui Community College - The Class Act - Recipes
310 W. Kaahumanu Ave. Kahului, HI 96732
Phone (808) 984-3225Site Design and Development - Steve McKean - TradeWindsWeb