Salmon Vina Olki (Portuguese)
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 sa...
Ingredients
- 2cup vinegar
- 4cup water
- 2tsp cinnamon
- 4tsp ground cumin seed
- 6large cloves of garlic, mashed
Directions
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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
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Add salmon slices and stir well so each slice will absorb the spices and garlic
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Leave in brine over night, but not longer than 24 hours, as salmon tends to get mushy
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Remove from brine, roll in cracker crumbs or meal and fry in hot oil
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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 vin
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NOTE: Pork chops are delicious prepared the same way, with the exception that you leave them in the brine 24 hours or longer
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TRIAMLE, Ukiah Grange, No
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From "Our Favorite Grange Recipes", compiled and edited by the Home Economics Comittee of the California State Grange, Gladys True, Chairman