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.
“Homemade Gift: Preserved Salmon in a Jar”
- 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
- 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!
Kiran @ KiranTarun.com
I love preserved “anything”.. This look so yum!
hi Georgia, does “seal the jar” simply mean, screw on the jar lid? How long will this last in the fridge before going bad? Thank you
I had mine in the refrigerator for several months. The cure and olive oil preserve it well. Seal just means to tighten the lid.
Does the several months also apply for the smoked salmon? Sorry for asking so many questions about the smoked salmon. I made this before I had the flu and now I want to make sure that it’s still good to eat!
Could you omit the curing process if you use smoked salmon instead?
I made this for friends from England and it was a big hit. They kept eating it every chance they had! My question is how long it will last in the fridge as there are normally only two of us at home. Thanks for such a great recipe!
Quite a while, it is cured so mine lasted several months.
Georgia, do you have any tips to judge whether it is safe to eat a few months down the road? Will there be any obvious signs that it’s going or gone down hill?