Why? Because you can! And pickle, and jam, or otherwise celebrate the resurgence of the domestic arts our forebears held so dear. Put on your best apron and step into our kitchen, won't you?
It is salmon season in California and the Pacific Northwest, which means plenty of smoked salmon -- my version is glazed with Alaska birch syrup.
Making lox at home is super simple, and the flavor combinations are seriously endless. This spicy smoky salmon is equally good on bagels and on tacos. Yeah, it's like that.
NPR's Kitchen Window hops on the DIY bandwagon, featuring recipes for mustard, gravlax, ricotta and a Nutella-like spread.
Another wonderfully tasty and easy thing to do with fresh salmon, gravlax is delicious sliced thin on toast or crackers, with cream cheese or spicy mustard sauce.
I've been canning my own fish at home for years now, ever since I lost some nice steelhead to freezer burn one year. Canning is easy, and canned fish can last for years in the pantry, assuming you don't eat it up long before that!
Charcutepalooza Challenge! Salmon Pate en Croute and I also didn't forget my porky friends.
A delicious new twist on chicken liver, and a first attempt at a fancy-pants three-fish terrine.
Despite a last-minute dash, salmon terrine turns out fine... in both senses of the phrase!
Take advantage of Alaskan salmon season - NOW! Or in 2 days, after you cure this gravlax
Fresh wild Alaskan salmon from the Copper River gets the gravlax treatment. Easy to do with luscious, buttery results.
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