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Season the fish with the salt and black pepper. Heat 1 tablespoon oil in a 10-inch skillet over medium-high heat. Add the fish and cook for 3 minutes.
Heat oil in a nonstick skillet over medium-high heat. Add onion and celery; cook, stirring until softened, about 3 minutes. Stir in parsley; remove from heat.
Make the Ragu: In a deep skillet, add the oil, shallot and garlic and cook over moderate heat, stirring, until softened, 3 minutes. Add the tomatoes, thyme and a pinch each of salt and pepper.
Instead the salmon is "buried" in a dry marinade of salt, sugar, and dill, and cured for between twelve hours and a few days. As the salmon cures, osmosis moves moisture out of the fish and into the salt and sugar, turning the dry mixture into a highly concentrated brine , which can be used in Scandinavian cooking as part of a sauce . [ 6 ]
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Sliced raw salmon served with garnishes. Usually eaten by dipping in soy sauce and wasabi. Salmon sushi: Norway, [19] Japan Sliced raw salmon rolled with rice and sometimes nori (seaweed) as makizushi or placed on top of rice as nigiri sushi, served with garnishes. Usually eaten by dipping in soy sauce and wasabi. Kippered salmon Hupa, Karuk, Yurok
A fishcake (sometimes written as fish cake) is a culinary dish consisting of filleted fish or other seafood minced or ground, mixed with a starchy ingredient, and fried until golden. Asian-style fishcakes usually contain fish with salt, water, starch, and egg.
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