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leave skin on the salmon & place it in a shallow dish. in a small bowl, blend together the garlic, coriander, mustard, ketchup, tabasco, vinegar, sugar, salt & pepper, then gradually stir in the oil. pour marinade over the salmon & leave it in the refrigerator for 24 hours. peel cucumbers, then slice thinly. place in a colander & sprinkle with salt, then let stand for 1 hour. heat grill or barbecue. gently squeeze the liquid from the cucumbers, then add pepper to taste & mix with chopped mint. stir in the yogurt. grill salmon until cooked, about 15-20 minutes, brushing with marinade as it cooks. best served hot, with new potatoes & the cucumber salad.
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French carbon steel — lighter than cast iron, seasons like a wok
Chinese gongfu tea tray — drainage system for tea ceremony
Classic whistling kettle — alerts when water boils, stovetop staple
Instantly mince garlic without a knife — self-cleaning basket
Adjustable stand — hold cookbook or tablet at eye level while cooking
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French carbon steel — lighter than cast iron, seasons like a wok
Chinese gongfu tea tray — drainage system for tea ceremony
Classic whistling kettle — alerts when water boils, stovetop staple
Instantly mince garlic without a knife — self-cleaning basket
Adjustable stand — hold cookbook or tablet at eye level while cooking