The first time I tried this salmon, the kitchen was filled with that tantalizing aroma of pastrami — hence the unique name! Everyone wanted to know what I was experimenting with this time (they know I always have something up my sleeve, and it’s usually interesting). I told them to hold tight, and they would soon be able to savor it. Of course, meat of any sort may not be eaten together with fish, but somehow this salmon is reminiscent of pastrami. It’s unique, spicy, and really good.
Tips: This fish is a bit spicy. If you like the flavor, but don’t want so much seasoning, decrease each spice proportionately. To get the real pastrami flavor, you have to use equal amounts of the salt, garlic, ginger, pepper, and coriander, so if you reduce the spices, make to follow that rule. Adjust the seasoning to your taste — mild, medium, or spicy!
Photography: Daniel Lailah
Styling: Michal Leibowitz