Salmon Vina Olki (Portuguese)
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Portugal
Known as a Portuguese recipe, with similar versions prepared across other nations.
Ingredients 10 ingredients
- 6 lg Cloves of garlic, mashed
- 2 c Vinegar
- 2 ts Cinnamon
- Cracker
- 4 ts Ground cumin seed
- Salt and pepper to taste
- Pork chops
- Cut
- Salmon
- 4 c Water
Contains
GlutenFishSulphites
Read from the ingredients, not verified. Check labels.
Cook safely
Keep children and pets away from the hob and the oven, and keep oven gloves and a lid within reach.
- Hot oil. Never put water on an oil fire: turn off the heat and cover the pan with a lid or a damp tea towel. Pat food dry before it goes into hot oil, and lower it in gently, away from you.
- Sharp knives. Cut on a board that doesn't slip (a damp cloth under it helps), and curl the fingers of the hand that holds the food.
Method
Chef Wood
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- Mix all of the ingredients in a large kettle and stir well. Add salmon slices and stir well so each slice will absorb the spices and garlic. Leave in brine over night, but not longer than 24 hours, as salmon tends to get mushy. Remove from brine, roll in cracker crumbs or meal and fry in hot oil. This recipe can be cut down depending on how many salmon slices you wish to prepare, but make sure you use 2 parts of water to 1 part of vinegar.
- NOTE: Pork chops are delicious prepared the same way, with the exception that you leave them in the brine 24 hours or longer.
- ALICE E. TRIAMLE,, Ukiah Grange, No. 419. From "Our Favorite Grange Recipes", compiled and edited by the Home Economics Comittee of the California State Grange, Gladys True, Chairman. Printed by the Record of Yolo County, 1965.
Plating
Cookware for this recipe
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Frying pan
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Chef's knife
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Cutting board
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Wooden spoon
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Kettle