Gin Cured Salmon
Yield: 8 people
- 32 oz wild salmon cut into 4-oz portions
- 1/2 cup gin
- 1 tablespoon juniper berries ground
- 1/4 teaspoon black peppercorns ground
- 1 tablespoon apple juice concentrate
- 2 tablespoon Dijon mustard
- Whisk together gin, mustard, pepper, and juniper berries and apple juice.
- Cover the salmon with the marinade and let sit for 1 hour.
- Bake in a 400-degree oven for 6 minutes.
- Serve hot.
This recipe appeared in: Pleasures of the Pritikin Table (CD)