Posts: 20,453
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Joined: Nov 2007
Yep....just looked Vicci's Pink Sauce up in MC. While this sounds nice, I talked myself into something else. As I typed ideas, it hit me....why not flavor my cream sauce with capers and lemon. I love that combination, and I think the flavors would compliment the salmon nicely. If somebody has a better idea, please let me know. I'm thinking of just doing some plain pasta with a light cream sauce with the salmon on top.
Oh, and Laura, I just looked at your site. My recipe is similar, but I added a touch of cumin to the 2:1 salt to sugar, as well as some white pepper. Also, I topped it with dill AND fennel fronds. The lemons you already saw. I forgot the vodka...oh well! The biggest difference was the cut your site demonstrated. What your site showed is what I have always seen, but when Kelli demonstrated it, she sliced off slivers of salmon perpendicular to the skin. Mine came without skin, much to my dismay when I got home, but I'll make it work. I can't wait!
Daphne
Keep your mind wide open.