Recipe - Potlach Salmon With Juniper Berries

6 tablespoon Sugar
3 tablespoon Kosher salt
3 tablespoon Juniper Berries ground in a
spice or coffee grinder
1 teaspoon Freshly ground pepper
1 tablespoon Grated orange zest
(opytional)
6 Boneless and skinless salmon
fillets, about 6 oz, each
Olive oil for brushing the
fish
Lemon or Orange wedges for
garmnish

source: Virtual Vinyards! Food and Wine Paring

PROCEEDURE

Mix the sugar, salt, juniper berries pepper and orange zest (if using) and
rub over both sides of the fillets. Cover and refrigerate for at least 4
hours, or up to 12 hours.

Heat the grill or broiler

Bring the fish to room temperature . Brush the fish filletswith olive oil.
Grill or broil until just xcooked through 2 3 minutes on each side.
Garnish with lemon or orange wedge.

Wine Recommended:

~l994 Mount Eden Vinyards "MacGregor Vinyard" Chardonnay, or 1994 Merryvale
Napa Valley "Starmont" Chardonnay

Posted to JEWISHFOOD digest V96 #111

From: alotzkar@direct.ca (Al)

Date: Thu, 26 Dec 1996 11:31:07 0800