serves 6

 

1 pound salmon, skin on

2 ounces Lavender Sea Salt

2 ounces granulated sugar

1 teaspoon fresh black pepper

 

Cut a piece of cheesecloth large enough to cover the salmon. Place the cheesecloth in a baking dish and lay the salmon skin side down on the cheesecloth. Mix the Lavender Sea Salt, sugar and pepper together. Cover the salmon evenly with the lavender salt mixture and wrap it with cheesecloth. Place another baking pan over the cheesecloth and weight it down with at least three pounds of pressure. Refrigerate for 48 hours. Remove the weight and unwrap the salmon. Remove excess salt mixture from the salmon and pat dry. Slice very thin and serve with toast points, cr?me fraiche, capers and red onions.

 

Wine Pairing: Roussanne

 

~ Season duck, pork, chicken, and beef before or after cooking.

~ Use as a table condiment, garnish plates or use as a seasoning for pasta, risotto, soups

   and sauces.

~ Relax, take a bath! Add 2 Tablespoons to your bath water.

Nutritional Info