I got a little makeover around here! We’re still working out a few kinks but there are a few new features that I want to point out now so you can start using them!
- My recipes page now has a visual recipe index as well as a way for you to search for recipes by ingredient. There are also many categories that you can search for visually. I’m a visual person so I couldn’t help myself.
- There is a post archive in case you want to take a little stroll down memory lane. It’s really easy to navigate and see everything on one page.
- On the top right of every page you’ll see a little envelope icon which allows you to subscribe to posts by email, not just by RSS. Fun times.
- The recipes below each food post will have a save button where you can save it to a recipe box. There will also be a print button so you can print them for a rainy day. This feature is still a work in progress so I’ll update you as things are perfected.
There’s more but that’s all my brain can handle… it’s been quite a project and my friend Carrie Dils did an amazing job developing it. Kristian Russell at Inside Interactive designed the whole thing and he is a master. Thanks guys!
Now that I’ve thrown that out there, I want to share one of my latest homemade gift ideas. I made it for my Christmas party last night and it was a big hit.
It’s cured salmon in a jar filled with oil and spices and other aromatics. In a mason jar it looks just beautiful.
Start by slicing some salmon on a bias into thin slices.
Fill a small non-reactive container with sugar and salt.
Toss it gently so it is fully coated, cover and set in the refrigerator for 24 hours.
Once it is cured, it will be firmer. Rinse it well under running water.
Then get your flavoring ingredients together. You can get really creative here but I used: shallots, garlic, bay leaves, key limes, thyme, sage, black peppercorns, coriander seeds, champagne vinegar and olive oil.
Slice up the key limes and shallots thinly. Peel the garlic cloves and leave them whole.
Stack everything into a mason jar.
You can do it in layers or mix things up.
Pour the olive oil until it covers the ingredients fully. Set it in the refrigerator so that the flavors meld. The oil will become opaque so just be sure to let it come to room temperature before serving.
It’s a very pretty dish which is what I love about it.
It’s also a fun hostess gift because someone could just open it up at the party that you go to and there’s another fun appetizer.
You can also use the leftover oil for a salad dressing once the salmon is finished. It’s sublime because it’s infused with all of those herbs and garlic and shallots.
Give it a try! You’ll just love it.
Ingredients
- 1 16-oz salmon fillet, skin removed
- 4 tablespoons Kosher salt
- 2 tablespoons sugar
- 6 shallots, thinly sliced
- 6 garlic cloves
- 2 bay leaves,
- 6 sprigs fresh thyme
- 4 fresh sage leaves
- 1 tablespoon black peppercorns
- 1 tablespoon coriander seeds
- 2 tablespoons champagne vinegar
- 1 cup olive oil, or enough to cover
Instructions
- Cut the salmon fillet on a bias into thin slices. In a small non-reactive bowl, combine the salt and sugar. Toss the salmon slices in the bowl, cover, and cure in the refrigerator for 12 to 24 hours.
- Remove from the refrigerator and rinse the salmon slices well under running water. Place them in a mason jar and layer with the remaining ingredients, finishing it with the oil until fully covered.
- Seal the jar and store in the refrigerator for at least a day before serving to let the flavors infuse. The olive oil will become opaque, so let it come to room temperature before serving. Save the oil once the salmon is consumed and use it for a salad dressing!
Loading ...
Looks great! Now if some of your cooking skills can just rub off on me.
Lovely website! Carrie and Kristian did an amazing job! Perfect format for sharing your talents and skills.
Whoa. My mouth is watering for this. I may make this gift and do some QA taste testing! haha.
You are so sophisticated! I have never seen anything so cool and unique!
You have me drooling, I’ve never had salmon like this. Must try it.
Great savory gift!!
I have always thought to try preserving salmon, but it has always made me nervous. You make it look so easy!
How cool is that!! Looks delicious as does your site Georgia!!
I am really excited about this because I only recently discovered how much I like salmon! I loved salmon patties but was always afraid that salmon filet’s or smoked salmon would be too fishy for me. Now that I know how good they are, I can make this yummy appetizer. Love how you can take it as a gift. Genius!
We must be on the same wavelength Georgia because I just made and photographed some salmon gravlax – definitely one of my favorite holiday appetizers! Love the idea of putting it in jars and marinating it – will definitely be giving that a try!!
what a great idea for a gift – my hubby and daughter would want this in their stockings on Christmas morning.
This looks beautiful. I’m going to make some today for a party I’m going to on Saturday. Quick question: how long would you say it keeps for?
Preserved salmon is one of my favorite treats and this recipe sound fantastic. The site looks great, by the way!
Such a fabulous idea! Plus the jar gets reused, so that’s cool. The salmon looks beautiful!
Absolutely LOVE this recipe. I’m going to give this as gifts to some friends next week.
I love preserved “anything”.. This look so yum!
So… it’s preserved, but how long can I actually expect the salmon to be good?
Mine is still good, I tasted it yesterday… I wouldn’t keep it for more than 3 months, but there’s only one way to find out really, taste it! And be sure to save the oil even when the salmon is finished, it makes a wonderful salad dressing with the addition of a bit of vinegar.
I’m sitting here trying to figure out how I ever lived without Foodgawker, it’s led me to the most wonderful places. This looks simply luscious. =) And I’m most definitely saving this one for later since I love all things salmon.
Oh wonderful, I’m so glad to have you here, nice to “meet” you
That would really make a seriously awesome appetizer… looks utterly delicious!
Oh yes, it’s a crowd pleaser
do you eat it raw an if i were to make it for christmas, how long is it good for?
It’s actually not raw once it’s been cured, it’s cured! Just like gravlox is. I have kept mine for 3 months in the cure in the refrigerator.