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                      SALMON VINA OLKI (PORTUGUESE)

Recipe By     : 
Serving Size  : 1    Preparation Time :0:00
Categories    : Condiments                       Ceideburg 2

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   2       c            Vinegar
   4       c            Water
   2       ts           Cinnamon
   4       ts           Ground cumin seed
   6       lg           Cloves of garlic, mashed
                        Salt and pepper to taste

  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.
  
  Posted by Stephen Ceideberg; October 26 1992.
 


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