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| Jasmine-Cured Salmon with Lime-Mustard Sauce |
| Easy to prepare, jasmine-cured salmon is an interesting alternative to the usual cured salmon. Here, it's paired with a tangy Lime-Mustard Sauce that complements the richness of the fish. Serve garnished with pita toasts, lemon and lime wedges, and edible flowers such as nasturtiums or pansies for a striking presentation. |
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| Base SKU: |
EG27 |
| Cuisine: |
Fusion |
| Prep Time: |
15 Minutes plus Overnight and 6 Hours Refrigeration Time |
| Cooking Time: |
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| Yield: |
30 hors d'oeuvre servings |
| Source: |
Cullinary Council Chef Robert Wemischner, EG Culinary Council |
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Ingredients:- Click "View all receipe products" to see all recipe products.
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1 |
Whole, fresh salmon, filleted, skin-on, head-off, 4-5 lbs. |
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1 ounce(s) |
Jasmine green tea, pulverized; reserve whole leaf for garnish |
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1/2 cup(s) |
Granulated sugar |
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2 pound(s) |
Onions, large, thinly sliced |
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2 |
Fresh dill bunches, roughly chopped, stems removed |
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to taste |
Black Pepper, freshly ground |
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2 cup(s) |
Sea salt |
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Juice of 4 limes |
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4 teaspoon(s) |
Dijon mustard |
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to taste |
Brown sugar |
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Edible flowers (nasturtiums or pansies) |
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Thinly-sliced dark bread or pita toasts |
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6 |
Lemon or lime wedges |
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| Instructions: |
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