Not So Little Fishes

"The salmon are swimming upriver in the cold gray damp of the dawn
To the gravel beds of the rapids to dig out their spawning beds to spawn
November is their breeding season in the cold and wet Northern Fall
When yesterday's flood is subsiding they are answering to Nature's call."
Preheat the grill to 450In the sauce pan on low heat, melt the butterAdd the soy sauce and brown sugar, stirring until all the sugar is dissolvedAdd the bourbon and lemon juice and remove from the heat. - CoolWith the pastry brush, liberally apply the glaze to the flesh side of the raw salmon and let it sit for 10 minutes Spray one sheet of foil with oil and place on the grillWhen the foil is hot, place the salmon on - skin side downCook the salmon on High heat for 7 minutes - uncovered, brushing the fillet every 2 minutes with the glaze.After 7 Minutes, close the lid, and cook for another 6 minutesRemove from the heat and serveCut the fillet in half  Lay a piece of plastic wrap in in the Pyrex dish to overlap over the sides of the dish and big enough to cover the fillets.Lay one fillet, skin side down, on the plastic wrap.Mix the salt, sugar and crushed peppercorns and spread half of this mixture over the exposed side of the filletCover the top of the salt mixture with the chopped dill Sprinkle 1/2 of the vodka over the dill. Spread the rest of the cure mix over the dill and sprinkle the remainder of the vodka on topLay the second fillet of salmon, skin side up,on top of the salted 1st layer.Pull the plastic wrap up to cover the fillets. Place the salad plates on top of the salmon to weigh it down
Place the dish in the refrigerator for 48-72 hours. (depending on how salty you want the gravlax)Once  a day, take the dish out of the fridge and carefully flip the wrapped fish over.Place the plates back on top and return to the fridge At the end of the curing time, take the fillets from their wrapping, remove the dill and scrape off any excess salt mix. Slice thinly across the fillets and serve with Mustard-Dill Spread and Toasted BaguettesThe gravlax should keep at least a week covered tightly in the fridge.Place all the ingredients into the processor hopper and pulse until everything is combined and creamy.Preheat the oven to 375Cut the salmon into 8 equal portions In the skillet over medium heat, heat the oil and saute the onions until translucentAdd the rice, salt and pepperSaute until most of the oil and liquid is absorbed - set aside in a separate bowlPlace the butter in the skillet and saute the salmon fillets - 3 minutes on each sideLift the salmon out of the oil and set asideAdd the mushrooms to the pan you cooked the salmon along with the lemon juice, parsley, salt and pepperSaute the mushrooms until they have stopped letting off liquids and have darkened in color - Set asideHeat the half n half and add the mushroom soup and wine - heat until it begins to thicken back up and set aside Roll out the dough to 1/4" thickCut the dough into 16 pieces roughly 1" bigger than the salmon - length and widthPlace a layer of sliced egg on 8 of the prepared dough sections ( keep 1/2" of the dough clear so you can attach the top "crust"Top the eggs with the onion / rice mixturePlace a salmon portion on top of the riceTop the salmon with the mushroom mixturePlace 2 tablespoons of the soup mixture over the mushroomsWet the edges of the base dough and top with the top crustsPress the edges with a fork to seal the piesPlace the pies on a baking pan and let rise for 30 minutesBrush the pies with the beaten egg and bake for 25 minutesIn a large mixing bowl, dissolve the yeast in the water with the sugar. Add the flour to make a really soft dough. Set the dough in warm place until it doubles in volume - about 30 minutesBeat in the eggs, the 1 cup of flour, sugar, and salt. Gradually add the butter and remaining flour and mix well. Transfer the dough to a working surface and knead for about 10 minutes. Form into a ball. Place into a large bowl and cover with plastic wrap. Let rise at room temperature until dough doubles in size - About an hour.Punch the dough down in the bowl. Cover and refrigerate overnight.