Alaska Salmon Pastrami on Grilled Rye with Fried Capers, Scallion, Preserved Lemon & Dill | Alaska S

Name: Alaska Salmon Pastrami on Grilled Rye with Fried Capers, Scallion, Preserved Lemon & Dill | Alaska S
Total time: 25 min
Ingredients: ¼ cup capers, drained; 4 slices rye bread; 2 tbsp butter, softened; 6 oz pastrami salmon, thinly sliced (ingredients below); 1 scallion, thinly sliced; Several sprigs of dill; 4 tsp quality extra virgin olive oil; 1 tbsp preserved lemon (ingredients below); 1-2 lb sockeye salmon filet, skin-on pin bones out; 1 cup citrus cure (ingredients below); 1 bunch dill; ¼ cup gin; 1 tsp ground black peppercorns; ½ tsp ground juniper berries; ½ tsp ground coriander; 2 cups kosher salt; 1 1/3 cup brown sugar; 1 large orange, zested; 1 large lemon, zested; 1 large lime, zested; 1 lemon; ½ lemon, juiced; ½ tsp salt; ½ tsp sugar

www.alaskaseafood.org

The bright, distinctive red color and firmer texture of sockeye makes this the perfect fish for this recipe.

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