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Entrées

Wild Salmon with Three Sisters Chow Chow

Ingredients

  • 3 cups water
  • 2 1/2 teaspoons salt
  • 2 teaspoons sugar
  • 2 bay leaves
  • 4 cloves garlic, smashed
  • 1 tablespoon coriander seeds
  • 1 tablespoon dill seeds
  • 1 jalapeno, halved
  • 1 cup onion, medium dice
  • 1 pound zucchini, medium dice
  • 1 pound corn
  • 1 cup purple hull peas, cooked
  • 7 ounces wild salmon
  • Olive oil as needed
  • Kosher salt and freshly ground
  • black pepper as needed

Preparation

Simmer water with salt and sugar until dissolved; cool to room temperature. Combine all fermentation ingredients expect the salmon and olive oil. Seal mixture airtight and ferment at room temperature 3 to 14 days. Refrigerate to slow the fermenting. Makes 2 quarts. 

Drizzle salmon with olive oil and season with salt and pepper. Grill to medium and plate with chow chow. Makes 1 serving.

Wild Salmon with Three Sisters Chow Chow, Chef-owner Steve McHugh, Cured, San Antonio, Texas