Mince 3 cloves of garlic, and combine in a small bowl with mayonnaise, anchovies, 2 tablespoons of the Parmesan cheese, Worcestershire sauce, mustard, lemon juice and Fresca Salsa Verde. Season to taste with salt and
In a large bowl, mix all brine ingredients thoroughly.
In a large, deep pan combine whole salmon fillets with the brine mixture to soak over night, keeping refrigerated.
Soak your wood chunks overnight
Preheat the oven to 400°F degrees.
In a large bowl combine extra-lean ground turkey, yellow pepper, mushrooms, carrots, onion, parsley, breadcrumbs and mix carefully.
In a medium bowl, beat eggs, add all the rest of the ingredients