Serves four as a luncheon recipe
4 salmon fillets (cut from a package of 2 pounds,cut into four equal portions)
3 Lemons
1 pint-sized glass jar
5-6 teaspoons salt
An extra lemon for juicing
4 cups Water that has been boiled and cooled (sterile)
For the preserved lemons:
Thoroughly clean the lemons. Organic is recommended. Trim the ends off both ends of each lemon. Quarter each lemon. Put one teaspoon of salt into the cavity of each lemon.
Place one teaspoon salt into the bottom of the jar. Put a lemon in the jar, cut-side down, pressing firmly to squish out the lemon juice. Put a teaspoon of salt on top of the lemon. Firmly press the second lemon down on top of the first lemon. Repeat with the third lemon, pressing down firmly. Add a teaspoon of salt on top of the lemon.
The jar should be halfway full with lemon juice. If needed, squeeze some additional lemon juice into the jar to bring it to the halfway point. Pour the boiled/cooled water into the jar to fill it to the top.
Screw the lid on and let it sit at room temperature for 3 days, shaking it and rotating the jar upside-down/right-side up a few times per day. After 3 days transfer the jars to the refrigerator and let them sit for at least 3 weeks before using. Store in the fridge, will keep for at least 6 months.
Sashimi grade Hamachi Toro is one of the many fish that we are passionate about. This velvety yet "clean" tasting fish is best served with just a simple searing.
Many chefs have taken to the trend of pairing it with a kick of spice- maybe a jalapeno here or a chili flake there. No matter what recipe you follow or creative take you place, this fish always yields a moist fillet.
Fresh Diver Scallops are the best scallops you can buy without a wetsuit. These are truly fresh to the point where if they could be graded as sushi grade they would be. By definition diver scallops are hand harvested and never ever treated with chemicals to alter their freshness or taste. These jewels of the sea are only a few mouse clicks away from your dinner plate.
Fresh Yellowfin Tuna Loin is rated quality #1. This is the tuna that most people are familiar with. Otherwise known in sushi restaurants as Maguro, it is equally delicious cooked or lightly seared. It is a large flaked steak that is equally as great on a grill or in a saute pan. You won't need much in the way of seasoning or sauces because our fish are so flavorful on their own.