Sweet, luscious melons are a treat that can only be truly appreciated at the peak of summer, when they're at their juiciest, gushiest best. Here's a few ways to turn them into treats that will last beyond summer's steamy days.
Curing salmon couldn't be easier! I used wild sockeye salmon, salt, sugar, dill, black pepper and grapefruit infused gin. The gin can be replace with vodka or aquavit, or omitted, but it does add a citrusy, piney depth to the fish flavor.