Kukar salmon with Crispy rice when you Are frying salmon mostly on the skin Side you get to watch the color change When it's 2/3 up the opaqueness That's When you flip it the other side only Needs a few more seconds that's Perfectly cooked salmon and in that Remaining salmon fat you crisp up the Rice you make this lovely sauce that Kind of glistens like Ruby I love Blooming it in maple syrup with a little Butter I like to have them with Cucumbers because they're just really Refreshing bites the perfect compliment To really fatty gorgeous Salmon mhm
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Have you ever wondered why most of the Vinaigrettes in the grocery store are made with 10, 20, sometimes even almost 30 ingredients? I remember growing up in Provence watching my mother whipping vinaigrettes before every single dinner. She would mix in a giant bowl, delicious extra virgin olive oil, a robust aged vinegar (the flavor would depend on the main dish), sea salt and pepper and voila! I decided to do the same thing for my family and friends more than 20 years ago here in this beautiful country. And Provence Kitchen® was born. Stay tune for more articles and wonderful family recipes..
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