photos by donna turner ruhlman from ruhlman.com
There are two important things to know about this week’s recipe choice: 1) You will have to use your imagination; 2) This recipe Salmon & Potatoes In a Jar is the reason I originally purchased Dorie’s cookbook, “Around My French Table.”
This recipe, and, who could not like something that makes itself in a jar, is arguably one of the two stars and most popular entries in this cookbook (the other is mustard bâtons). Just layer salmon and fingerling potatoes in two jars (separately) along with carrots, onions and a sublime combination of spices, and refrigerate for 2 to 3 days. The result is lunch (or, appetizers).
Salmon (right) and Fingerling Potatoes (left)
My “jars” , resulting in salmon positioned somewhere between gravlax and tartare, will be ready for Sunday lunch. Put the jars in the middle of the table, along with sliced lemons (for the salmon), a lightly dressed green salad, and a combination of dark breads (rye and pumpernickel for starters) and butter.
Whoever is at my lunch table on Sunday will be in for a real treat. 
Note: As you can see from the top picture, Chef and Author Michael Ruhlman took a different twist on this idea.
Your enthusiasm for this dish makes me feel quite guilty for failing to do it justice. I hope you enjoy it as much as you expect to! Most people seemed to at least like, if not love, it. I made the brined, then roasted version in the bonne idee, but something went horribly, horribly wrong. Oh well. Yours looks lovely! Everything looks better in a cute jar.
Enjoy your Sunday lunch, those jars look wonderful. I thought the recipe was very good,
tried one slice of salmon and shared the rest with Tricia and the boys. I’m not too big
on raw fish, but the flavor overall was wonderful.
Hope your Sunday lunch is wonderful. Isn’t it exciting when we get to make the recipes we have been looking forward to? There are still a few in the book which I have my eye on.
The Ruhlman post was what “sold” the recipe to a good, willing friend who made it and blogged about it for me. I hope you have a wonderful picnic with your friends on Sunday!
Hi Mary! You are so right. Whoever is joining you for lunch on Sunday will have a wonderful treat. As for your question about the congealing: It took us two meals to get through the jar, and the second time, the oil was cloudy. An hour on the counter and it cleared right up as the oil warmed up to room temp. Have a great lunch. You will LOVE this one.
Mary,
Nana to the rescue…
if you take the jars out of the refrigerator and let them warm to room temperature you
should have no problem with the oil. This week I happened to make roasted red
peppers that I cover with oil and just before lunch I take it out of the refrig. to warm up.
Good luck. Many thanks for you birthday wishes, that was so nice.
I am just catching up on last week’s challenge – hope it all worked out for you in the end and that your brunch was saved 🙂
I think it was the cover recipe that sold me on the book, but there are so many recipes that I’ve loved (or am looking forward to trying). It’s one of the best cookbook purchases I’ve made, I think. Glad you loved this recipe. I really enjoyed it, too.