SC - salmon recipe?

[Stefan li Rous]

Jean Luc said:
> My wife and I usually soak our meat and yes salmon in Teriaki Sauce over
> night after slicing thin. Then we cheat a little and put it into a
> dehydrator after about 24 hours you have dried meat and fish. Teriaki
> style.

Thank you for this recipe. This sounds interesting and well-timed. My
local HEB has fresh, maybe previously frozen, salmon fillets on for
$3.49 per pound. I've not cooked salmon before, but I ought to buy
some at this price and try your recipe in our dehydrator.

Do you slice across the fish? Do you do this with refrigerated fish
or need to chill, but not freeze it, some it some first?

With the Teriaki sauce it won't be period, but it is a start.

- -- 
Lord Stefan li Rous    Barony of Bryn Gwlad    Kingdom of Ansteorra
Mark S. Harris             Austin, Texas           stefan at texas.net
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