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Skinny Salmon Rillettes

Skinny Salmon Rillettes
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Prep Time: 35 min Serves: 4
Cooking Time: 20 min Yield: 1 1/2 cup
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Traditionally, rillettes are made with heavily salted pork that is slow-cooked in fat. But not this version! We’re subbing in steamed salmon instead. Rich in heart-healthy omega-3 fatty acids, salmon can help reduce inflammation and protect against high blood pressure.



1. In a sealable bag, sprinkle Pernod, pepper and salt over all sides of the salmon fillet. Seal it, removing the air and roll the fish up tightly in the plastic. Let sit at room temperature for a half-hour.
2. Bring ¼ inch of water to a boil in a steamer then add the fish, cover, and steam for 8 minutes. Peel off the skin if it’s still on and put the fish in the fridge about a half-hour (until chilled).
3. Thinly slice the shallots and mix them with the labneh and mayonnaise.
4. Flake the salmon, mix gently into the mixture and adjust the seasoning. Garnish with chives if desired.

PC: Arthur Bovino


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