Mad Hungry with Lucinda Scala Quinn

Brunch Ideas

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I came across this picture of one of the high school graduation brunches I gave after the actual ceremony on a beautiful sunny day in June, something for the kids, parents, aunts, grandparents etc. The salmon recipe I've used to cure fresh salmon is included in this great story on personal palletes in the May issue of Martha Stewart Living (still available on newstands). Don't be shy to try it. It is so simple to make (just a few ingredients), The salmon is good after 12 hours but also after 24. It's a heck of a lot more economical than buying a side of smoked salmon and now is the time of year to get the fresh-from-the-source wild Alaskan salmon. Just click on the green tab above and click through until you see the salmon picture. Anybody have any other great ideas on how to prepare salmon?

Comments (3)

  • best salmon prep in our house is from a Weber Grilling Cookbook - skin on fillet in 2-3in portions...rub with olive oil, season w maldon Salt and coarse black pepper, then flesh down on grill or in hot, dry cast iron pan. Don't touch or turn for 6 - 8 mins depending on thickness - turn (will lift easily) to skin side down for 2 minutes - with fish spatula you can lift "restaurant seared" salmon out of pan, leaving skin behind in pan / on grill / for men to clean up ;-) ...Awesome with arugula,parmesan salad w lemon dressing, or wilted spinach - the bronzed, salty sear and tender salmon beneath is the business!

  • G: OMG this sounds delicious. I will try when the salmon arrives.Thanks. Best, LSQ

  • Hope you enjoy! FYI this was christened "pink chicken" by the omnivorous mad-hungry small girl in our house when she was v little. White-fleshed fish is "chicken fish", and chicken is "chicken chicken", but it all gets eaten. A rose by any other name...

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