[C320-list] For the Holidays - Give it a try

[Richard A. Walker]

Another recipe for the Holidays from WindWalker Galley

Gravlax With Grand Mariner & Caper Dressing
>From the Jauhree Walker Kitchen aboard WindWalker II.
Serves 6

Ingredients for Marinated Fish:
3 tbl	Kosher salt	
1 tbl	Sugar	
1 tbl	Grated orange rind	
1.3 tbl	Black Pepper Coarsely grated	
2 , 1 LB	Salmon center cur  Fillets with skin off and pin bones
removed	
2 tbl	Grand Marnier (or more as you like)	

Ingredients for the sauce:
¼ cup	Mayonnaise	
¼ cup	Sour cream	
¼ cup 	Dijon Mustard	
2 tbl	Grand Marnier (or more as you like)	
¼ cup	Capers	
2 tp	Fresh Lemon juice	
1 tp	Orange rind grated	

Directions for Marinating the fish:
1.	In a bowl combine the first 4 ingredients.
2.	Place one of the salmon filets skin side down ( it is best if
possible to remove the skin)  in a glass pie plate.
3.	Sprinkle the mixture over it.
4.	Drizzle Grand Marnier over the spice mixture..
5.	Place the other filet on top and cover with plastic wrap.
6.	Set another pie plate on top and weigh it with 3-4 food cans.
7.	Chill for 3-4 days turning every 12 hours and baste the flesh side
with the accumulated liquid.  Replace the weights every time.

To serve, slice the gravlax thinly on the diagonal.

Directions for the Sauce:
1.	Combine the ingredients well, add salt and pepper to taste.
2.	Serve with bagels and crème cheese or toast. 


ENJOY


Cheers,
 
Dick and Jauhree Walker
C-320 (687) WindWalker II
740 Olive Ave.
Coronado, CA 92118-2136
619.435.8986