Baliq Levengi

Baliq Levengi is a traditional preparation of Azerbaijani stuffed fish.  It is stuffed with walnuts and pomegranates.


Traditionally the fish is sturgeon, however I can’t find any so I go with this Thai Trout.


Cut the fish open and season with salt and pepper.


Stuff the fish with the stuffing.



Seal the fish with skewers and bake.


It comes out and the fish is perfectly flakey.  The stuffing of the pomegranate goes well with the fish.  It is yummy in this tummy!  Good enough for a special occasion like my brother coming to town!

My brother was one of my best friends growing up, so having him come to town is exciting and worthy of a celebration.  I wasn’t planning on having anyone come help me with my surgery.  I’m fiercely independent and figured I could do this on my own.  My friend Amanda keeps telling me that when I have surgery I am going to need to have someone there to take care of me.  She recommends that I have my mom, because for her surgery her mom was a great help.  I don’t see it.  I don’t find my mom relaxing.  Don’t get me wrong, I love my mom, but when I don’t feel well I like quiet and not to interact.  This isn’t so much how my mom sees the world as she likes to be social.  So I imagine if she came I would be spending my time entertaining her rather than healing.  My brother called and offers to come stay with me for the surgery.  He lives on the east coast, so I hadn’t thought of asking him.  I find the offer extremely comforting, so I agree.  Amanda of course is happy with this news, but I’m nervous to tell my mom.  I think she might feel slighted, but oddly she is totally relieved too.  My brother got into town a few days before the surgery, so he can get himself familiar with my apartment.  I am just over the moon to be able to spend time with him and of course we both enjoy yummy food!


 Baliq Levengi

Original recipe can be found here

  • Whole White fish scaled & cleaned
  • 1 Onion grated
  • 1 1/2 c Walnuts ground
  • 3/4 c Fresh pomegranate seeds
  • 1 tsp salt, split
  • 1/2 tsp ground black pepper, split
  • 2 tsp Lemon juice


  1. Rinse fish under cold water then pat dry with paper towel.
  2. Combine onion, walnuts, pomegranate seeds, 1/2 ts salt, and 1/4 ts pepper.
  3. Pre-heat oven to 350 deg-F.
  4. Fill fish cavity with walnut stuffing.
  5. Pin body cavity shut with wooden barbecue skewers.
  6. Put fish on a baking sheet then pour lemon juice over it.
  7. Put fish on a baking sheet in an upright position with seam side down
  8. Bake for about 45 mins. until fish is browned & flakes easily with a fork.

Shuyud plov

Plov is extremely popular in Azerbaijan and they have 40 different types.  Shuyud plov is a dill rice pilaf.  With my pre-surgery health kick I’m also going to make a salad called Çoban Salati, which is a tomato cucumber salad.  To add to all this healthiness my surgeon didn’t want me drinking any alcohol before surgery.  So that is 10 days with out any liquor, which should be easy to do.  However I don’t find this out until about two weeks before my surgery.  I was planning on throwing a party before the surgery, but with this new restriction there is no time.  I instead I go out with friends and make the most of the few days I had left.  Most of my social activities have to do with liquor, so I think I am going to be bored out of my mind for 10 days.  However I find that it isn’t all that bad. I still have to work out daily, which ends up being a great social activity going hiking, long walks, and yoga with friends.  Shane works me out about 2 times a week and we go to lunch.  I do a spring cleaning of my house, get a microwave, make keys, prepare my job for my leaving. All great healthy things, but after surgery I plan to go back to my partying ways!

To make shuyud plov you par-steam the rice and create a qamaq for the bottom.


Add the rice, butter saffron water, and dill.




The salad is much like a greek cumber salad.  Finely chop the vegetables.

IMG_6273 IMG_6274 IMG_6275 IMG_6276 IMG_6277



The rice has a nice subtle dill flavor.  It is not overly powerful, but with certain foods like fish the dill will pair nicely.  The salad is a refreshing bite.


Shuyud plov

Original recipe can be found here

  • 400 g/1 lb basmati rice
  • 100 g/4 oz melted butter
  • two medium-sized bunches of fresh dill
  • 1/4 teaspoon threads of saffron
  • 1 teaspoon salt
  • 1 egg and 1-2 tbsp yogurt
  • 100 g/4 oz plain flour


  1. Put a few threads of saffron in a cup and add boiling water.  Cover and leave to infuse.
  2. Wash and chop the dill.
  3. Rinse the rice.
  4. Fill a large, heavy saucepan with water and add salt.  Bring to the boil.
  5. Add the rice to the boiling water. Turn the heat down slightly but cook at a rapid boil for 5 to 10 minutes.  Be careful not to cook for too long or the finished rice will be sticky.
  6. Strain the rice through a rice colander.
  7. Add the chopped dill to the rice, mixing it in gently.
  8.  Mix together 1 egg, 4 tablespoons of the parboiled rice and 1-2 tablespoons of yogurt. Add some of the infused saffron water.
  9. Rinse and dry the rice pan.  Return it to the heat and melt a generous knob of butter. Spread the qazmaq mixture or lavash over the bottom of the pan and fry for 2 to 3 minutes.
  10. Add the parboiled rice mixed with dill.  Spoon it gently into the pan to avoid breaking the grains.  When half the rice is in the pan, pour over some of the saffron infusion.
  11. Put the rest of the rice in the pan and pour most of the remaining saffron infusion over it.
  12. Put several knobs of butter on top.  Make holes in the rice with the handle of a wooden spoon to allow the steam to escape.
  13. Place a well-fitting lid on top of the saucepan, covered underneath with a clean tea towel. The towel helps to absorb the steam.
  14. Once the rice is steaming, turn down the heat and leave to continue steaming for 30 to 45 minutes.  The rice can be left to steam for longer without coming to any harm.
  15. Serve on a large dish.
Çoban Salati

Original recipe can be found here

  • 2 medium-sized tomatoes
  • 1 cucumber
  • 1 green bell pepper
  • 1/4 medium-sized red onion
  • a few sprigs of coriander, dill and basil
  • tablespoon olive oil
  • salt & pepper


  • Wash and dice the tomatoes, cucumbers and peppers.
  • Finely chop the onion and herbs.
  • Mix all the ingredients together. Add salt & pepper and leave to stand for up to 1 hour before serving.
  • Dress with 1 tbsp of vegetable oil before serving




Dushbara is a traditional Azerbaijani dish, which is a dumpling soup.  This is very similar to dishes found in central Asia.  It reminds me of tortellini minus the cheese.

The first step is to make the broth.  It is made with lamb bones.

Lamb bones

While that cooks I make the dumplings.  First step is to make the filling.  In this case it is stuffed with lamb.

Dushbara filling

Then make the dough for the dumpling.  Cut into squares.

Dushbara Dough


Add some meat.


Then fold.


And squeeze the corners together.


The Dushbara are small.  To tell that you have made them small enough you should be able to fit 10 in a spoon.  I could only fit 8. I t will have to do, my fingers are too big to make this smaller!


Then you cook the dumpling in the sauce for 5 minutes.  Serve them with broth and a bit of mint.


The broth is a complex beef broth.  The dumpling is a delicious flavor of meat and noodle. The mint gives a fresh brightness.  The garlic and vinegar add to the complexity of the broth and is necessary.  It is delicious and comfy like chicken noodle soup.  Perfect for a winter soup or the start of a great meal.  Or maybe a great meal to get some energy to run.

Yup, I’m taking my physical therapist’s advice and trying to work out!  I find it hard to work out by myself and stay disciplined.  Luckily Shane is a personal trainer and is willing to work me out for free.  I meet him when he has a break from clients and he works me out for 30 minutes.  He took me to the park near my house and trains me on a circuit that I can do by myself with my dog.  I end up seeing him about twice a week and after I treat him to lunch to say thank you.  Where we eat, drink, and catch-up with each other.  This is what the doctor ordered!




Original recipe can be found here

  • lamb bones
  • water
  • dash of apple vinegar
  • 1 onion, cut in quarters
  • 1 carrot, cut
  • 1 celery, cut
  • 2 garlic, smashed
  • a few saffron threads soaked for at least 30 minutes in warm water
  • 1 teaspoon salt
  • 1lb ground lamb
  • 1 medium-sized onion
  • 1/2 tsp turmeric
  • 1 teaspoon salt
  • 1 teaspoon pepper
  • 2 cups + 6 tablespoons of wheat flour
  • 1 egg
  • 1 glass water
  • fresh mint
  • grape vinegar
  • minced garlic


  1. Put the lamb bones in a saucepan and cover with water, 2 inches above the level of the bones.
  2. Add a dash of apple vinegar and vegetables.
  3. Bring slowly to a boil and skim off the foam that forms on the surface.
  4. Simmer over a low heat for at least six hours.
  5. Strain the broth and discard the solids.
  6. Peel and grate or finely chop the onion.
  7. Mix the minced meat, grated onion, salt, pepper and turmeric.
  8. Mix flour, water, salt and egg.
  9. Need for 5 minutes.
  10. Divide the dough into four large balls.  Cover the balls with a tea towel.  Leave to rest for 5 to 10 minutes.
  11. Pass dough through pasta maker on setting 2.
  12. The rolled dough should be cut into strips and, in turn, the strips cut into squares 3/5 inch x 3/5 inch.
  13. Put a pinch of filling in the middle of each square.  Fold the corners together to make a triangular dumpling.  Then pinch the ends together making a tortellini shape.
  14. Bring the pan of stock to the boil.  Add the water and soaked saffron threads and salt. Put the dushbara in the pot and bring to a boil.  Simmer until the dushbara rise to the surface (usually around 15 minutes).
  15. Serve the dushbara in bowls.
  16. Crumble fresh mint over the surface of the dushbara.
  17. Mix together grape vinegar and garlic and serve on the side.

Soyug Salat

Azerbaijan cuisine has a wide variety of plov or rice pilaf dishes.  There are over 40 different types.  They also use fresh vegetables and herbs that vary seasonally as accompaniments to a meal.  I want to make the standard plov and found a recipe for BBQ vegetables salad called Soyug Salat. This all sounds healthy and as I am getting ready for surgery, more veggies sounds like a good idea.  To prepare for surgery, I was recommended during the lymphedema learning session, to go to a physical therapist to get measured. They recommend that they measure my range of motion, strength, and arm size.  This is so that they can easily determine if I have lymphedema and progress after my recovery.  As I have never had physical therapy I’m not sure where to find one so I just go with the woman who did the lymphedema class.

At the appointment she has me lay down and take a ruler and marks a few spots on my arm and then takes a measurement of the circumference of each point.  She then measures my strength, by testing me with resistance and determines that I am weak.  So, she gives me some exercises to start doing pre and post surgery and recommends that I start exercising 30 minutes a day (every day) between now and my surgery.  I take her recommendation seriously as I want as little difficulty with the surgery as possible. However, before I start the exercise let’s chat about some healthy food!

Vegetables and fruits are linked with a reduced risk of cancer, so this BBQ salad should be good for me.  The salad is straight forward to make.  First step is to grill the vegetables.  The vegetables are:

6769358683_d7e95f6e8e_oEggplant, which has phytochemicals.  There is no conclusive study on phytochemicals, yet.  But eggplant has anthocyanins and chlorogenic acid that act as antioxidants and anti-inflammatory compounds.  This could prevent tumor growth and spread of cancer.  I see a lot more eggplant in my future!


Tomatoes, have lycopene which is a phytochemical.  It is being studied a lot in prostate cancer because it has free radical-fighting antioxidants.  Free radicals are damaging molecules that float around in the body disrupting cells and promoting disease.  There is some evidence that this will help reduce breast cancer, but nothing conclusive.

Bell peppers are a good source of vitamin A, vitamin C, and apigenin. Apigenin is a phytochemical that has been shown to exhibit potent growth-inhibitory effects in HER2/neu-overexpressing breast cancer cells.  However, I am not HER2 positive.  Vitamin A supplements have not been shown to lower cancer risk.  Also many studies have linked intake of foods rich in vitamin C to a lower risk of cancer.  Well I don’t know if it will help, but I love me some bell peppers!

My eggplant blows up on the grill


Chop the grilled vegetables and mix in the following ingredents:


Onions is an allium, which is known for various health benefits since ancient Egyptian times.


Garlic also is an allium and is being studied to see if it will reduce cancer risk, but there’s nothing definitive at this time.  However there was a study of French women which found that those who consumed more onions and garlic had a lower risk of breast cancer. The good news is most dishes I cook start with garlic and onions and I love ’em.  I plan on continuing to eat them even if it makes my breath stink, that’s what tic tacs are for!


Cilantro is high in vitamin A and K.  It is known for lowering blood sugar, blood pressure, and cholesterol.  This is thought to be good for colon cancer, but nothing in particular about breast cancer.  However I am one of the people who love cilantro and so it being good for the other organs, means I should eat it!


Add oil.


Rice isn’t really known for healthy diet, especially white rice.  However I grew up eating it and it is consumed by 1/2 of the worlds population.  So how bad can it be?  Well that’s a debate that I don’t feel like having so I’m just going to make it and call it healthy.

The plov is a bit more complicated to make than the Soyug Salat.   First you par cook the rice.  Then combine egg, some of the rice, and yogurt and create a qazamq.  I have no idea what qazamq is, but looking it up in trusty google I find that it is the Azerbaijan word for the crust made at the bottom of the pan when steaming rice.

Fry the qazamq in butter.  Then add the rice and more butter and saffron.


Cover with a lid and towel and let the rice cook.  When done flip the pan over and serve


Well the top of the rice looks burnt, but it all tastes good.  It is buttery rice with a bit of a crunch. T he salad reminds me more of salsa, but has a great smokey flavor.


Soyug Salat

Original recipe can be found here

  • 1 eggplant
  • 1 tomato
  • 1 green bell pepper
  • 1 red bell pepper
  • 1 onion
  • 2 cloves of garlic
  • 5 sprigs of cilantro
  • juice of 1/2 of one lemon
  • 2 teaspoons of vegetable oil
  • 1/2 teaspoon of salt
  • 1/2 teaspoon of pepper
  1. Place eggplant, tomato, and bell peppers on barbecue and turn regularly as the vegetables cook.
  2. Remove from the heat and allow to cool slightly.
  3. Chop and place in a large bowl.
  4. Finely chop 1 onion and mince garlic and add to the salad
  5. Finely chop cilantro and mix in with the salad.
  6. Add vegetable oil, lemon juice, salt and pepper mix well.
  7. Allow to cool before serving.

  • 1 cup basmati rice
  • 1 teaspoon salt
  • 3 tablespoons butter, divided
  • 1/2 teaspoon saffron
  • Egg
  • 2 tablespoon yoghurt
  1. Rinse the rice in cold water several times to remove excess starch.
  2. Put a few threads of saffron in a cup and add boiling water.  Cover and leave to infuse.
  3. Fill a large, heavy saucepan with water and add salt.  Bring to the boil.  Add the rice to the boiling water.  Turn the heat down slightly but cook at a rapid boil for 5 to 10 minutes.
  4. Strain the rice through a rice colander.
  5. Prepare the crust or qazmaq:  mix together 1 egg, 4 tablespoons of the parboiled rice and yogurt.  Add some of the infused saffron water.
  6. Add tablespoon of butter to the pan and melt.
  7. Add qazmaq to the pan and fry for 2 to 3 minutes.
  8. Add half the rest of the parboiled rice to pan and pour over half of the saffron infusion.
  9. Put the rest of the rice in the pan and pour most of the remaining saffron infusion over it.
  10. Put remaining butter on top.
  11. Make holes in the rice with the handle of a wooden spoon to allow the steam to escape.
  12. Place a well-fitting lid on top of the saucepan, covered underneath with a clean tea towel. T he towel helps to absorb the steam.
  13. Once the rice is steaming, turn down the heat and leave to continue steaming for 30 minutes.

That was a mistake

In Azerbaijan, like many Middle Eastern countries, Kebabs are popular. Kebab means fried meat in Arabic and it is believed to have been invented by the Turks. I choose to make a lamb kebab, tika, and a fish kebab.

The first step is to marinate the lamb and fish. The lamb is marinated only with onions, while the fish is marinated with onions and sour cream. I marinate the meats for a few hours and then skewer it.



Next BBQ the meat. I cook the lamb to a medium rare and the fish until flakey. I server them on a bed of sliced onions and sprinkle with green onions and Sumac.


In Azerbaijan it is customary to serve kebabs with a sauce called Narsharab. Actually they seem to serve this sauce on everything. You can buy Narsharab commercially or you can make it by boiling pomegranate juice. With the kebabs being relatively simple I figure making Narsharab will be easier than trying to find a commercial bottle in a store.

I buy a bottle of POM wonderful, which is supposed to be 100% pomegranate juice. I figure this is easier than trying to juice a pomegranate.

I boil the juice for an hour and put the narsharab in a serving bowl, but as it cools it seems to get less and less like a sauce and more like a solid mass. I do some research and find out the although POM is natural juice the distilling process creates more of a concentrate than a natural juice. The juice is higher in sugar than if you had juice a fresh pomegranate.

The meat is amazing. The lamb tastes like, well lamb. I really like it. It is tender and the sumac adds a bit of saltiness. The fish kebab tastes smokey from the BBQ with a hint of sour from the sour cream. The narsharab hardened so much by the time we sat to eat that we didn’t get to try it with the kebab.


Well I had an equally disastrous dating experience lately. I have been online dating for a bit. I started to think it was going to be a great way to meet a man. For me the experience has been great at getting dates. I meet someone online, read their profile, and set-up a date. There seems to be a real possibility of meeting the man of my dreams and instead what I meet is a perfectly flawed human. Usually not so flawed that I agree to another date. However, in between the time of the next date I will get another prospect of prince charming and find myself dating multiple men at the same time. At some point I was dating seven men at once. It was a lot of work, time, and energy keeping things straight. Shortly after I was diagnosed with cancer, I realized online dating was not where I should be putting my energy. So I politely let all the men I was dating know that I have cancer and the ones I knew I wasn’t into I said I was concentrating on me. Luckily for me the ones that I liked still wanted to date me, so I was left with only three boys to juggle. This was way easier than before. Now before you judge me too much, we hadn’t discussed exclusivity, so I never expected this of them or imagined they would expect this of me.

My three boys were: Shane (who I wrote about at the start of our relationship). I was also dating Luke, who lived nearby and so I would see him often. Lastly Grant, who I had been dating for over a year. We had the exclusivity conversation, and it wasn’t for him. I thought I would meet my partner, but I figured while I’m looking why not have fun as well. We didn’t see each other that often but always had a great time.

I had gone out with some friends for dinner and we had a few drinks. I was headed home when I got a call from Grant. He was looking to see if I could suggest a bar and meet him and his friend for a drink. I suggested a place and grab a cab. While I am waiting for Grant and his friend to show at the bar, I got a text from Luke to see if I wanted to hang out. He was in a neighborhood nearby and I said sure. Okay, so two things. I am tipsy, so not the greatest judgment, and I meant I would hang out with him AFTER I was done with drinks with Grant. I really need to get a breathalyzer for my cell phone. Anyway the bar closed, but Grant and I still wanted another drink so we were figuring out if they had a hotel bar. Then I heard my name. I look and Luke is standing on the street. My mind says SHIT. I didn’t think he would just show up. I give him a hug and say “Hey, I meant later, I’m still hanging with my friends.” That didn’t go over so well. He stared at the two men, cursed me out and stormed off.

This is really not a proud moment for me, but neither was a spoon sticking straight up in the narsharab that I made. And if I could take it all back I would have made Narsharab from fresh pomegranate juice and gone home with Luke and just hugged Grant good night. Oh well, now I am down to only two boys I’m dating.




Original recipe can be found here

  • 500 g/1 lb 1 oz lamb
  • 2 onion, divided
  • 1 bunch of green onions
  • sumac
  • Salt & Pepper
  1. Cut meat into cubes
  2. Sprinkle with salt and pepper.
  3. Marinate meat with sliced onion for at least an hour
  4. Thread the marinated lamb pieces onto skewers and BBQ
  5. Slice the remainng onion and lay skewers over, sprinkle with sumac and green onions.

Fish Kebab

Original Recipe can be found here

  • 1 lb 1 oz white fish
  • 1 oz sour cream
  • 2 onion, divided
  • 1 bunch of spring onions
  • lemon
  • vegetable oil
  • pinch of sumac
  • salt & pepper
  1. Cut fish into cubes
  2. Sprinkle with salt and pepper
  3. marinate with onion slices and sour cream for at least one hour.
  4.  Cook the kebabs on BBQ for 7 to 10 minutes, turning the skewers as the fish cooks.
  5. Slice the remainng onion and lay skewers over, sprinkle with sumac and green onions.
  6. Serve lemon slices separately.


Original recipe can be found here

  • 2 pomegranates
  • salt & pepper
  1. seed the pomegranates
  2. Pulse the seeds a few times in a blender.
  3. Strain out the juice
  4.  boil pomegranate juice for an hour on low heat, stirring constantly. 5 minutes before the end of the process add salt, and black pepper

A Decision and a Country

Before I get into the facts of Azerbaijan (my last “A” country) I have made a choice on the type of surgery I am going to have.  My MRI results came back and they are a little bit more serious than I like. They see the lump that I had biopsied and it is 2cm long.  This is a bit longer than what was measured during the mammogram.  This isn’t something they are worried about as the mammogram image is not as good as the MRI, so why the torture of the mammogram?  They also see another mass that is 7mm right above the one I found. They can’t conclude that it is cancerous, but come on people!  I’m not an MD and can be relatively sure it is.  They see two other masses that are 4mm, one in the left breast and one in the right.  They are mirror images of each other, which makes them suspect of being cancerous.  Well the doctors may not be clear, but this is a no brainer for me.  I’ve never had lumpy boobs and I am not going to mess with it. So I’m getting a bilateral mastectomy and a boob job!  Now that I have made a decision onto Azerbaijan!

Azerbaijan is in Eastern Europe and Western Asia.  It is surrounded by the Caspian Sea, Russia, Georgia, Armenia, and Iran.


Azerbaijan claimed its independence from the Russian Empire in 1918 and became the first parliamentary republic in the Muslim world, only to be incorporated into the Soviet Union in 1920.  It again proclaimed its independence in 1991.  However during 1918 -1920 the parliament succeeded in becoming the first Muslim nation to grant women equal political rights with men.  They were also the second Muslim country to have operas, theaters, and major universities.

Out of 11 climate zones in the world Azerbaijan has 9 and this fact has impacted the cuisine.  The cuisine is known for an abundance of vegetables and greens.  Because of the closeness to the Caspian Sea they also have an abundance of fish in their dishes.  They also have over 40 different rice pilaf dishes or plov.

So for my last country in the A’s I’m going to make:

  • Baliq Levengi
  • Coban Salati
  • Dushbara
  • Plov
  • Shuyud plov
  • Soyug Salat
  • Fish Kebab
  • Tika


Lomi lomi Salmon

The next test I need to take in order to figure out what kind of surgery I am going to have is  an MRI.  I’ve never had an MRI before.  I got to the appointment with of my two of my friends. The first thing is I have to get is an IV. This is so they can put a contrast liquid in me, which apparently is necessary for breast pictures.  I’m then told to lie down with my arms up; I imagine I look like a topless supergirl pretending to fly.  If only someone had only told me to bring my red cape!  They put ear plugs in my ears and told me I have to stay still for 15 minutes.  If I had implants it would be an hour!  Then the noise starts and it startles me, even with the ear plugs it is very loud.  I settle in and listen to the sounds.  At one point there is a rhythm that sounds like music from a rave, another where it just sounds like sirens blasting.  I make it through the 15 minutes, which was in a way more pleasant than a mammogram.  Why don’t we just do MRIs instead of mammograms?  Maybe if you have implants mammograms are better?  Anyway, while I wait for the results let’s get on to the food!!!

Lomi Lomi salmon is a traditional side dish that was introduced by early western sailors.  Lomi in Hawaiian means massage. The dish is made with salted salmon. The traditional method to salt the fish is to massage it in, hence the name Lomi Lomi Salmon.  The fish is chopped up and mixed with tomatoes and onions, which reminds me of salsa.

The first step is to salt the salmon. I use Hawaiian sea salt and pour it over the salmon and let it salt in the fridge for 3 days.


After 3 days I soak the salmon in plain water for two hours to reduce the salt flavor.  You can adjust the salt to taste by soaking longer or shorter.  Then cut tomatoes.


And onions.




Cut the salmon.



Cut green onions.


And mix together.


It is a yummy simple salsa with a slightly salty taste. I usually eat it with Kalua pig and rice.

Well this is it for my Hawaiian feast, for now.  Next I will be doing Azerbaijan, which is my last country with an A!!!!!  Progress!


Lomi Lomi Salmon
  • 1lb salmon
  • 1 yellow onion
  • 3 Large tomatoes
  • 3 stalks green Onion
  • Hawaiian Sea salt
  1. Cover the salmon in salt.  Wrap in cellophane and leave in the refrigerator for 72 hours.
  2. Soak salmon in cold water for 1 hour, if salmon is very salty repeat the soak.
  3. Chop all the ingredients roughly the same size and combine in a bowl.
  4. Chill for at least an hour before serving.