We got a beautiful Copper River Salmon filet from McCall’s Meat and Fish. We used the recipe for Honey-Cured, Smoked Salmon from Cooking with Fire and Smoke by Phillip Stephen Schulz. You can find the recipe in our blog of: Jan 15, 2009. Click the date to get the recipe. This requires the salmon to be cooked low and slow in the egg. We started with a Tomato Salad with Burrata. With the Salmon we served Scalloped Potatoes. This made for a perfect dinner!
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