Sliced up the cured salmon and froze most of it. A few slices over avocado on half a toasted bun (I had to buy a whole package for that $@&?! delicious lobster roll yesterday, so I’m getting creative). Squeeze of lemon. A day’s rest really helped the flavor and texture too.
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For dinner, a new recipe for Musakhan / sumac chicken. Why a new recipe when the old one is easy and delicious? I’m wondering the same thing. Blame the book - the picture looked good, I’m a sucker, etc etc.
End result: it tasted good, but completely different than my usual version. Not as bright. Much fussier. Why. Ok I’m done. Or I will be when I finish the leftovers 
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Served over pita chips with sumac onions.
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