by Kate Heyhoe
This brine imparts a subtle lemony herb flavor to the salmon. If you don't have lemon verbena, the brine works fine without it, or substitute a handful of other herbs, such as thyme or lemon thyme, or rosemary.
3 cups boiling water
1/2 cup loosely packed lemon verbena leaves
1/2 cup kosher salt
1/2 cup sugar
2 pounds salmon fillet, in 4 pieces
1 to 2 tablespoons olive oil
Fill a container, one just large enough to hold the salmon fillets snugly, with 3 cups boiling water. Stir in the lemon verbena, salt, and sugar. Stir to dissolve the salt and sugar and let the herb steep. Cool the liquid to room temperature or below. Arrange the salmon in the brine, submerging completely. If the salmon pieces insist on floating to the top, weight them down with a plate. Refrigerate.
For thin fillets (such as tail pieces), let brine for 30 minutes. Thick pieces can brine for 50 to 60 minutes, but no longer as they may become salty. Rinse the pieces and pat dry. Coat with olive oil and grill, pan fry, or broil.
Kate's Global Kitchen for September 2003:
9/05/03 Looks Can Be Deceiving: Specialty Fruit and Produce
9/12/03 Squash Blossom Fever
9/19/03 Eating Well: It's All in Who You Know
9/26/03 Lemons in Hiding
Copyright © 2003, Kate Heyhoe. All rights reserved.
This page created September 2003
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