Salmon steak method:
Sprinkle brown sugar and salt over salmon and let sit in the fridge for 2–3 hours. Rinse under cold water, pat dry and dice salmon. Chop shallot, celery, lemon rind, olives, rosemary. Mix in lemon juice, ground pepper, Dijon mustard, gin and refrigerate for 30 minutes. Form 6 small, thick patties, about 2 inches wide and 1 inch thick. Heat olive oil in heavy bottomed non-stick skillet and brown each side.
Salad method
Cube radishes and cut cherry tomatoes in quarters. Finely chop green onions, parsley and carrot. Place ingredients in a bowl and dress with olive oil, lemon juice and a pinch of salt. Serve with salmon steaks.
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Directions
Salmon steak method:
Sprinkle brown sugar and salt over salmon and let sit in the fridge for 2–3 hours. Rinse under cold water, pat dry and dice salmon. Chop shallot, celery, lemon rind, olives, rosemary. Mix in lemon juice, ground pepper, Dijon mustard, gin and refrigerate for 30 minutes. Form 6 small, thick patties, about 2 inches wide and 1 inch thick. Heat olive oil in heavy bottomed non-stick skillet and brown each side.
Salad method
Cube radishes and cut cherry tomatoes in quarters. Finely chop green onions, parsley and carrot. Place ingredients in a bowl and dress with olive oil, lemon juice and a pinch of salt. Serve with salmon steaks.
