March 24, 2012

Only need five ingredients: salmon, salt, dill, sugar, pepper

For every LB (480g) salmon fillet with skin(bones removed), mix:

  • 2 TB kosher salt
  • 2 TB  sugar
  • 1 tsp black pepper
  • 20 sprigs dill weed

OR Bobby Flay’s/Food Network version

  • 3-4 LB salmon fillets
  • 1/3 C kosher salt
  • 1/2 C sugar
  • 3 tsp white peppercorns crushed with mortar
  • 20 sprigs/bunch fresh dill

Cover salmon with salt/sugar mixture, top with whole sprigs of dill. (you can fold fillet over in half, flesh sides facing each other, skin side out.) Wrap tightly with plastic wrap, place in zip lock bag. Refrigerate for 2-3 days. remove dill, wipe off excess mixture (some rinse and pat dry). Slice on bias, starting at tail end.

SAUCE : 6TB Swedish style mustard (or half American with half Dijon), 4TB sugar, 2 TB red vinegar. Slowly add 3/4 C vegetable oil, whisking fast (like making mayonnaise). Dash white pepper & salt. Add 3 TB (or more) chopped dill.

Serve with knackabrod or  pumpernickle


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