French Fridays with Dorie - Salmon and Potatoes in a Jar

My version of this week's French Fridays with Dorie recipe, Salmon and Potatoes in a Jar, is more appropriately called Salmon in a French Press and Potatoes in Tupperware. It works equally well in terrines, bowls, or zip-lock bags, but the ease in preparation and serving out of quart-sized jars is the main appeal. I considered going shopping, to try to find a few pretty jars for this post, but the week got away from me.

The first step is salt and sugar curing slices of salmon for 12-18 hours. I used a pound of Coho salmon, which has a bright orange-red flesh, firm texture and delicate flavor.

The next day, after the salmon is cured, it's rinsed, patted dry, and layered in a jar with sliced carrots, red onions, and spices and herbs, and covered in olive oil. In the second jar, cooked fingerling or small potatoes are layered the same way, but with some added salt and white wine vinegar, and covered with olive oil. The jars are refrigerated for at least 6 hours, and up to 3 days.

The aromatics are coriander seeds, black peppercorns, bay leaves, and thyme sprigs.

We've been on a grilled romaine kick of late, so I served grilled romaine hearts and lightly toasted baguette slices on the side. A squeeze of fresh lemon juice is also recommended.

Dorie refers to this as a no-fail knockout, and our Friday Night Cocktail Hour on the Patio crowd wholeheartedly agreed.

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French Fridays with Dorie is an online cooking group, dedicated to Dorie Greenspan‘s newest book Around My French Table: More Than 300 Recipes from My Home to Yours.  As members of the group, we have purchased the cookbook and cook along as much as we can. There is a new recipe each week, and we post about that recipe on Friday. We are asked to refrain from posting the actual recipes on our blog. The book is filled with stunning photography, and personal stories about each recipe, which makes it that much more intriguing. I highly recommend adding it to your cookbook collection if you haven't already!

The full recipe can be found on Michael Rulman's blog, here.