Tequila-cured Salmon Gravlax


4 salmon fillets (6 oz. each), pinbones and skin removed
Kosher salt to taste
1/2 cup finely shredded mint leaves
3 ripe pears, peeled, cored, and cut lengthwise into slices 1/4 inch thick
4 tbsp. tequila, divided


Place each fillet on separate piece of plastic wrap. Lightly salt each fillet, and cover with light blanket of mint and then a layer of pear slices. Sprinkle 1 tablespoon tequila over each fillet and wrap tightly in plastic wrap so that liquid can´t escape. Place on platter, and refrigerate overnight.

Just before serving, remove pear, mint, and salt from each piece of salmon. Slice salmon thinly and serve with malanga chips and your favorite relish. Makes 6 to 8 servings.


~ Courtesy of Latina Magazine


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