Be the first to Fresh salmon is cured with salt, sugar, and dill. Easy and simple. Plan ahead to refrigerate 48 to 72 hours to let it cure.
Prep Time: 15 minutes
Ingredients:
- 3 pounds of salmon, preferably the center cut
- 1/4 cup sugar
- 1-1/2 cups freshly chopped dill, stems included
- 1/4 cup kosher salt
- 1 teaspoon fresh ground black pepper
Preparation:
Remove all the small bones from the salmon with tweezers. Pat the fish dry. Rub the salmon flesh with 1/4 cup kosher salt, 1 teaspoon butcher-grind black pepper, the sugar and the shopped dill. Cover with plastic wrap. Weight down with a brick or other heavy object and refrigerate 48 to 72 hours.
Before serving, scrape off the dill and seasonings. Slice on the bias as if it were smoked salmon.
Yield: 8 to 10 servings
Recipe Source: Recipes 1-2-3 by Rozanne Gold (Viking)
Reprinted with permission.
Before serving, scrape off the dill and seasonings. Slice on the bias as if it were smoked salmon.
Yield: 8 to 10 servings
Recipe Source: Recipes 1-2-3 by Rozanne Gold (Viking)
Reprinted with permission.
