FFWD – Salmon and Potatoes in a Jar

The cured, baked salmon, with the jarred potatoes in the background

I took the low road on last Friday’s recipe – I made the bonne idée version of the salmon, though I did follow through and put the potatoes into a jar. I don’t regret it, though. Cured and briefly roasted sockeye salmon is a lovely treat. Salty, but not enough to be off-putting, perfect for stirring into scrambled eggs or crumbling over salad greens. The potatoes make a great side for those eggs and if you spoon them over the greens before you add the salmon, no other dressing is needed.

Salmon, ready for baking

I love the slight crunch that’s left in the thin slices of uncooked carrot and onion that are added to the marinade, along with boiled new potatoes. Herbs and spices infuse everything with their flavours, especially after a couple of days. The onion loses its sharpness, which allows me to enjoy it much more.

I intend to try the salmon in a jar someday, but I’ll save it for a time when we’re picnicking with others. It seems like a dish to share. The potatoes, though, I’d gladly keep for myself.

Ingredients for the potatoes in a jar

Tomorrow, I’ll be blogging on schedule for this week’s recipe, Eggplant Caviar.

You can find many other blogged descriptions of this week’s FFWD recipe here: Salmon and Potatoes in a Jar

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5 thoughts on “FFWD – Salmon and Potatoes in a Jar

  1. I don’t think fixing the salmon in the Bonne Idee is taking the low road at all, Teresa. I’d like to try that method as well and I am sure we would like the salmon maybe even more prepared that way. I also like the idea of crumbling over scrambled eggs. I know my family would love it!

    1. Well, perhaps I took the low road in the sense of the old Scottish song, then. : )

      The roasted version is a great addition to scrambled eggs and the salmon, along with the potatoes, are perfect salad material, too. I’ll have to try the jarred method some time, too.

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