Is anyone else having a really hard time wrapping their head around the fact that it’s Memorial Day weekend already? Where have the first five months of 2013 gone?! Based on the weather, I don’t think Mother Nature isn’t quite ready for the unofficial kickoff to summer either – it’s about 45 degrees outside and pouring rain. Gross. (It’s ok, I’m not ready for summer anyway – I need to lose a few pounds first! If you’re in the same boat and want some extra motivation, consider joining my diet bet so we can cheer each other on!)
This weekend, the Sunday Supper gang is celebrating summer with a picnic theme. I’m really excited about this theme because I LOVE picnics! We try to go on as many as we can each summer – either at SPAC or Tanglewood or just at the park. They range from super casual, with sandwiches grabbed from Subway at the last minute, to more elaborate affairs with cold fried chicken or “fancy” sandwiches (my favorite has prosciutto, soprasetta, smoked mozzarella, roasted red peppers, and asparagus). There’s just something about eating outside that makes food taste so much better!
This week I decided to make a recipe that I’ve been dying to try for forever: Salmon in a Jar from Dorie Greenspan’s book, Around My French Table
. Now that I’ve tasted it, I’m kicking myself for not trying it sooner! This is classic bistro food, with succulent cured salmon and creamy boiled potatoes swimming in seasoned olive oil.
It takes a little advance planning – you’ll need to start the salmon the night before – but it’s otherwise effortless and the results are well worth it. This meal is pure decadence, the kind of meal that you’ll happily sit over for hours. And, since you prepare and serve the dish in jars, it’s very portable – perfect for a picnic! Serve it with crusty bread and some tangy olives and pickles to balance out the fatty fish and oil. A little champagne or prosecco doesn’t hurt either. (my picnic basket always, always, always includes a bottle of wine!)
Salmon in a Jar (#SundaySupper)
Ingredients
- ½ pound salmon fillet skinned
- 2 tablespoons kosher salt
- 1 tablespoon sugar
- ½ pound small yellow potatoes
- 20 coriander seeds
- 20 peppercorns
- 4 bay leaves halved
- 8 fresh thyme sprigs
- 1 small carrot peeled and thinly sliced
- 1 small onion thinly sliced
olive oil
- 3 teaspoons white vinegar
- Lemon wedges and crusty bread for serving
Instructions
- Slice the salmon into 6 pieces and place in s small dish. Add the salt and sugar, turning to coat each piece of salmon evenly. Cover tightly and refrigerate overnight. In the morning, the salmon will be deep pink and very firm. Run under water to wash off the brine.
- Bring a large pot of salted water to a boil. Cook the potatoes until they are soft and can be pierced easily with a fork – about 10 minutes. Drain.
- Add half the salmon to a pint-sized canning jar; and half the potatoes to a second jar. Add some carrot, onion, and spices to each jar and top with a second layer of salmon or potatoes. Top with remaining vegetables and spices. Pour in olive oil enough olive oil to cover the ingredients. Add the vinegar to the jar with the potatoes. Cover both jars and refrigerate at least 6 hours.
- Serve at room temperature with lemon wedges and crusty bread.
Notes
As always, be sure to check out what the other Sunday Supper participants brought to the table and join us from 7-8pm EST for a Twitter chat all about picnics!
Salads and Slaws:
- Bacon Ranch Potato Salad from Juanita’s Cocina
- Caprese Spinach Salad from Small Wallet, Big Appetite
- Chicken Chopped Salad from Table for Seven
- Cold Pea Salad from Shockingly Delicious
- Creamy Potato Salad with Roasted Pears, Cilantro and Romano Cheese from Gourmet Drizzles
- German Potato Salad from The Girl in the Little Red Kitchen
- Hawaiian Cole Slaw from Curious Cuisiniere
- Italian Chopped Salad from Hezzi-D’s Books and Cooks
- Kale Pasta Salad from Hip Foodie Mom
- Mediterranean Pasta Salad from Peanut Butter and Peppers
- Mizeria (Polish Cucumber Salad) from From Fast Food to Fresh Food
- PA Dutch Pepper Cabbage from Cindy’s Recipes and Writings
- Pineapple Slaw from I Run For Wine
- Spaghetti Salad from Country Girl in the Village
- Tortellini Pasta Salad from Supper for a Steal
Sandwiches and Mains:
- Avocado Chicken Salad Sandwich from Momma’s Meals
- Caramelized Onion, Goat Cheese, and Tomato Sandwich from Magnolia Days
- Grilled Bratwurst and Onion Open-Face Sandwiches from The Urban Mrs
- Grilled Chicken Sandwiches with Green Goddess Sauce from Foxes Love Lemons
- Herbs-Garlic and Parmesan Croissants from Basic N Delicious
- Indian Spiced Chicken Drumsticks from Soni’s Food
- Japanese Picnic Bento Box from The Ninja Baker
- Mini Chicken Salad, Avocado and Cheese Subs from Big Bear’s Wife
- Moroccan Fried Chicken from MarocMama
- Pepper, Spinach and Goat’s Cheese Quiche from Happy Baking Days
- Picnic Basket Buttermilk Fried Chicken from Noshing with the Nolands
- Salmon in a Jar from Healthy. Delicious.
- Smoked Trout Deviled Eggs from The Wimpy Vegetarian
- Spam Musubi fromKimchi Mom
Desserts:
- Apricot Oat Nut Bars from Pies and Plots
- Chocolate Dipped Rice Krispie Treat Pops from In The Kitchen With KP
- Cocoa Cupcakes with Chocolate Buttercream from That Skinny Chick Can Bake
- Fruit Salad from The Not So Cheesy Kitchen
- Fruit Salad with Honey Port Drizzle from Family Foodie
- Loaded Butterscotch Bars from Vintage Kitchen
- Nathan’s Cookies from What Smells So Good?
- Peanut Butter Rice Crispy Treat Truffles from Chocolate Moosey
- Shandy Popsicles With Raspberries from Ruffles & Truffles
- Texas Sheet Cake with Pecan Frosting from Food Lust People Love
- Triple Chocolate Punch Bowl Cake from Neighborfood
Drinks:
- Fresh Limeade with Chia Seeds from girlichef
- Pineapple Sangria from Growing Up Gabel
- Strawberry Basil Lemonade from The Messy Baker Blog
- Strawberry Lemonade from Gotta Get Baked
- Top 10 Wines for Picnic #SundaySupper from ENOFYLZ Wine blog
- Watermelon Agua Fresca from Daily Dish Recipes
We use salmon in a jar for many salad recipes, like Russian Shuba salad.
I’m new to eating salmon. Is this a recipe where you take RAW salmon and follow the recipe and several hours latter you eat it? I’m not familiar with raw salmon….does the short brining time cook it somehow? I love salmon on the grill but not sure about this method…..thanks for any words of advice.
Yes, you start with raw salmon. The brine/cure helps preserve ti by removing a lot of moisture, but it doesn’t actually cook it so it will still have a raw sort of texture – like lox or sushi. I understand that it might not be for everyone but it truly is delicious (sushi used to freak me out, so I get it)
hey, this looks very interesting and healthy!
What a fantastic (and creative) way to serve salmon! Thanks for sharing!
Oh…I could get addicted to this. Wow! Do you know how long the salmon in the jar keeps in the refrigerator? Probably just a few days?
I honestly don’t know but I wouldn’t keep it for more than a day or two, just to be on the safe side.
it can stay for up to a week in the fridge.
Hi, I have begun the brining part and was going to do the pickling part tonight for a party tomorrow night. My friend says that I shouldn’t do that too early because the pickling acids may ‘cook’ the salmon and make it tough. She recommends that I wait until early tomorrow morning before I head out for work. I did the brining from this morning. Is it ok to let the salmon sit in the brine another 12 or so hours over night? Could I go ahead and wash off the brine and finish up this dish even though it will sit in the pickling juices longer than six hours?
Hi Amala – It’s not actually pickling liquid (there’s not that much acid) so it won’t cook the fish or make it tough. I’d go ahead and do that step tonight. Six hours is the minimum for the final step – it will keep longer than that. Enjoy!
How unique! Never heard of this before, I love learning new things during #SundaySupper!
This is a great idea.
That looks like the most perfect of picnics. I have to try this as we are all huge salmon lovers especially my daughter!!
I always have a bottle of champagne or wine in my picnic basket too 🙂 This is a completely new recipe to me. I must try this!
This is seriously cool! Thanks for sharing this neat idea, can’t wait to give it a try!