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Salmon in a Jar (#SundaySupper)

Don't be scared off by the amount of olive oil in this recipe – you don't actually eat it, so almost all of it will be left once your meal is done. It's also incredibly flavorful, so go ahead any use it to season other dishes throughout the week. [br]Serve this with a selection of pickles and olives to help cleanse your palate and balance out the fatty fish. It's the perfect excuse to visit your nearest grocery store's olive bar!
Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings 2 -4
Calories 489kcal

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

Adapted from Around My French Table. [br]Nutrition information is an estimate calculated assuming each person will eat about 1 tablespoon of olive oil.

Nutrition

Calories: 489kcal | Protein: 28g | Fat: 28g | Fiber: 4g