SUBSCRIBE: http://bit.ly/1mk8ehMWEBSITE: http://www.byrontalbott.com BUSINESS INQUIRY:
[email protected]MAILING ADDRESS: 18653 Ventura Blvd., #655, Tarzana, CA 91356TWITTER: http://www.Twitter.com/ByronTalbottINSTAGRAM: http://followgram.me/ByronTalbottFACEBOOK: https://www.facebook.com/ByronTalbottFoodKITCHEN EQUIPMENT: Boos Cutting Board- http://bit.ly/1xgGsvkBowl Set- http://bit.ly/1dXHeonBaking Dish- http://bit.ly/1cw4vMPShun Kaji Knife- http://bit.ly/1M2eyVPPepper Grinder- http://bit.ly/1DmOTHKShun Kaji Knife Set- http://bit.ly/1dK0nu5INGREDIENTS:14-16 oz of Salmon, preferably Loch Duart2-3 tbsp finely chopped tarragon2-3 tbsp finely chopped fennel fronds2-3 tbsp finely chopped dill1/2 cup salt1/2 cup sugar