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SALMON ANNA MARIE

46 ounces portions Salmon filet
4 potatoes, peeled and grated
6 ounces onion, grated
2 cups fresh basil, chopped
4 ounces butter, melted
salt and white pepper to taste

Make sure that you grate the
potato and onion as fine as pos-
sible. If not, a hand-held grater
will work fine.
After potato and onion are
grated, put them in water, so the
potato won't turn brown. Add the
fresh basil. In large saute pa
bring to medium heat. While do-
ing that, take each salmon filet
and dip in butter, then sprinkle
with salt and pepper.
Take handful of potato, onion,
and basil mixture. (Pat as much
as you can get on each side, don't
worry some will fall off.) Saute
till potato mixture is nice and
golden brown. Finish in oven
at 350 degrees for approximate-
ly 7-8 minutes. Salt and pepper
the entree again if desired.
Serve with a roasted red pepper
sauce.
Serves 4.

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ROASTED RED PEPPER

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8 red peppers
2 oz. olive oil
salt and pepper to taste
2 oz. lemon juice

Coat each pepper with olive oil.
Place in 400 degree oven for 15-
20 minutes, watch closely so as
not to burn. When pepper starts
to blister, take out of oven. While
still hot, peel skin off, cut in half
and discard seeds.
Using a regular blender, add
all of the above ingredients and
blend at high speed for 1 minute.
Adjust seasoning as desired.

CURED SALMON

2 salmon fillets with skin on
1 cup fresh dill, chopped
1/2 cup kosher salt
1/4 cup coarse black pepper,
freshly ground
2 tablespoons sugar

Ask you butcher for small
salmon, so you won't make too
much. Perfect size fillets would
be from a 3-4 lb. salmon.
Combine the dill, salt, pepper,
and sugar. Spread about 1/3 of
the mixture in the bottom of a
glass dish or stainless steel dish
large enough to hold salmon
stacked on top of each other.
Place one salmon skin side down
on top of mixture already in con-
tainer. Now using half of the re-
maining mixture, spread over
that fillet. Now put your next fil-
let on top of first fillet, but put
this on skin side up. Using the
remaining mixture, spread over
top of salmon.
Cover the fish, then foil. Put
something heavy on top of fish.
Marinate for 3 days minimum in
Your refrigerator. ❑

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