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This summer when I was in Sienna, I ate this absurdly delicious salmon. The issue is I have no idea how to reproduce it. Can anyone give me some ideas as on how to reproduce it?
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animefreak_usa
Child of Samael
It seem to be a pouched salmon with oil and capers.
3 tablespoons Extra Virgin Olive Oil
2 sweet onions, (such as Vidalia or Wala Wala) chopped
4 tablespoons cognac
8 ounces cured salmon, (Lox) sliced thin, cut into bite size pieces
1/4 cup chopped chives or green onion tops
2 tablespoons capers
1/2 teaspoon pepper
1. Heat olive oil in large sauce pan, add onions and saute for about 8 minutes. Add cognac; cook over low heat for 10 minutes. 2. Add salmon; cook for 3 minutes. 3. Toss with cooked pasta. Toss in chives, capers, and black pepper.
3 tablespoons Extra Virgin Olive Oil
2 sweet onions, (such as Vidalia or Wala Wala) chopped
4 tablespoons cognac
8 ounces cured salmon, (Lox) sliced thin, cut into bite size pieces
1/4 cup chopped chives or green onion tops
2 tablespoons capers
1/2 teaspoon pepper
1. Heat olive oil in large sauce pan, add onions and saute for about 8 minutes. Add cognac; cook over low heat for 10 minutes. 2. Add salmon; cook for 3 minutes. 3. Toss with cooked pasta. Toss in chives, capers, and black pepper.
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animefreak_usa wrote...
It seem to be a pouched salmon with oil and capers.3 tablespoons Extra Virgin Olive Oil
2 sweet onions, (such as Vidalia or Wala Wala) chopped
4 tablespoons cognac
8 ounces cured salmon, (Lox) sliced thin, cut into bite size pieces
1/4 cup chopped chives or green onion tops
2 tablespoons capers
1/2 teaspoon pepper
1. Heat olive oil in large sauce pan, add onions and saute for about 8 minutes. Add cognac; cook over low heat for 10 minutes. 2. Add salmon; cook for 3 minutes. 3. Toss with cooked pasta. Toss in chives, capers, and black pepper.
Ah, thanks :3
