Don’t let the term “preserved” scare you; this is much easier and quicker (really, only minutes) than traditional canning.
My plan is to make this salmon for Easter. It’s the perfect addition to any buffet because it’s healthy, fresh, delicious and best served at room temperature.
We had a so much fun at our cooking class. Mollie is beautiful, bubbly, feisty, fun, and funny. As you can see in the video, I was having a blast the entire time!
Maili says that this recipe is very forgiving. You can toss in whatever you want, in whatever amounts, but the most important ingredient is the sautéed onions.
Here is a glimpse of our very fun night with Chef Benedetta Vitali! See my recent posts Tagliatelle with Duck Ragu and Chicken Liver Crostini for recipes and more information. Special thanks to my dear friend Joanna Kerns for the video footage. Editing and Motion Graphics by Matt Walla.