Entrees
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